White Cheddar Melts with Mostarda & Arugula Recipe

Name: White Cheddar Melts with Mostarda & Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1/2 Granny Smith applepeeled, cored and diced; 1/2 cup dried apricots, cut into 1/4-inch dice; 1/4 cup brown sugar; 1 tablespoon apple cider vinegar; One 1-inch cinnamon stick; 1/2 teaspoon finely grated orange zest; 1/4 cup fresh orange juice; 1/2 cup whole-grain mustard; Kosher salt; Freshly ground pepper; Eight 1/2-inch-thick slices of rustic sourdough bread; 3/4 pound sharp white cheddar, cut into 12 slices; 2 cups baby arugula

Servings: persons

Extra-virgin olive oil
1/2 Granny Smith applepeeled, cored and diced
1/2 cup dried apricots, cut into 1/4-inch dice
1/4 cup brown sugar
1 tablespoon apple cider vinegar
One 1-inch cinnamon stick
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 cup whole-grain mustard
Kosher salt
Freshly ground pepper
Eight 1/2-inch-thick slices of rustic sourdough bread
3/4 pound sharp white cheddar, cut into 12 slices
2 cups baby arugula

1
In a medium saucepan, heat 2 teaspoons of olive oil.
2
Add the apple and apricots and cook over moderate heat, stirring, until just softened, 5 minutes.
3
Add the sugar, vinegar, cinnamon stick and orange zest and juice.
4
Cook over moderately low heat, stirring occasionally, until thickened, 8 minutes.
5
Remove from the heat; discard the cinnamon stick.
6
Stir in the mustard and season with salt and pepper.
7
Let the mostarda cool completely.
8
Preheat a griddle over moderately low heat.
9
Brush one side of each bread slice with olive oil.
10
On the other side of 4 bread slices, spread with the mostarda (1/4 cup each), then top each with 3 slices of cheddar.
11
Close the sandwiches, set them on the hot griddle and top with a large baking sheet weighted down with cans.
12
Cook over moderately low heat until toasted, 3 minutes per side.
13
Open the sandwiches and tuck 1/2 cup of the arugula into each.
14
Close the sandwiches, cut in half and serve hot.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Extra-virgin olive oil, 1/2 Granny Smith applepeeled, cored and diced, 1/2 cup dried apricots, cut into 1/4-inch dice, 1/4 cup brown sugar, and more.

Yes, White Cheddar Melts with Mostarda & Arugula falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Cheddar Melts with Mostarda & Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions