Heirloom Tomato & Fontina Grilled Cheese Sandwiches
with Dijon Green Beans
Fontina, a cow’s milk cheese that originally comes from Italy, is now produced throughout Europe and in Canada. This one is a Danish Fontina, typically encased in a red wax rind, and is slightly milder than the Italian original. We chose it for its superb melting properties. As it heats up between the slices of sourdough bread, it becomes the creamy goodness every grilled cheese needs.
- 6 Ounces Green Beans
- 4 Ounces Fontina Cheese
- 1 Clove Garlic
- 1 Heirloom Tomato
- 1 Red Onion
- 1 Ounce Rocket Arugula
- 4 Slices Sourdough Bread
- 1 Tablespoon Dijon Mustard
- 1 Lemon
Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Trim the stems off green beans. Slice the cheese. Peel and mince the garlic, smashing until it resembles a paste. Slice the tomato. Peel the onion. Slice half the onion into rings, and mince the other half.
Cook the green beans:
Fill a medium bowl with ice water. Add the green beans to the pot of boiling water. Cook 4 to 5 minutes or until bright green and tender-crisp. Drain and transfer to the bowl of ice water.
Assemble the sandwiches:
Lay the sourdough slices out on a work surface. Divide the sliced cheese between 2 of the bread slices. Top the cheese with the sliced tomato, sliced onion, and rocket. Top each with another slice of bread. (If you have extra tomato, chop it up and add it to the Dijon green beans in step 5 if you like.)
Cook the sandwiches:
In a large pan, heat some olive oil on medium-low until hot. Add the sandwiches, cheese side down, and cook 4 to 5 minutes per side, or until golden brown and crisp.
Make the Dijon green beans:
While the sandwiches cook, make the Dijon green beans. Drain the green beans thoroughly and pat them dry with paper towels. In a medium bowl, combine the green beans, about 2 tablespoons of the minced red onion, the Dijon mustard, the juice of half the lemon, the garlic paste, and any leftover tomato (if you like). Drizzle in a little olive oil and toss to coat. Season with salt and pepper to taste.
Plate your dish:
Cut the grilled cheese sandwiches in half and place 2 halves on each of 2 plates. Toss the green beans once more to coat them in their dressing before dividing them between the plates. Serve with lemon wedges. Enjoy!