GRILLED CHEESE SALAD RECIPES

Steps:

• Whisk vinegar, lemon juice, za’atar, salt, pepper, and garlic in a large bowl. Whisk in 4 tablespoons oil.
• Heat a cast-iron skillet over high. Add remaining 1 tablespoon oil and swirl to coat. Working in batches, add cheese in a single layer and cook, flipping once, until browned, about 30 seconds per side.
• Add romaine, chickpeas, cucumber, onion, and olives to dressing and toss to combine. Divide among plates and top with cheese.

Steps:

• Preheat oven to 400°. Heat 2 Tbsp. butter in a small saucepan over high heat. When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4–5 minutes; remove from heat and set aside.
• Heat a large heavy-bottomed skillet over medium heat. Working in 2 batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Add 2 slices of bread to pan and cook until golden brown and crisp on the bottom, 2–3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet. Repeat with remaining butter and bread slices. Divide cheese evenly among bread slices; top cheese with reserved shallots.
• Place baking sheet in oven and bake until cheese is melted, 7–8 minutes.
• Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper.
• Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices. Divide salad between plates.