Bell Pepper & Sour Cherry Grilled Cheese with Butter Lettuce & Pear Salad

Bell Pepper & Sour Cherry Grilled Cheese

with Butter Lettuce & Pear Salad

30 MIN
$12.94/serving 2 Servings
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    From the Test Kitchen

    These flavorful sandwiches highlight layers of smoky gouda and melty fontina cheese, sour cherry spread, and tender sautéed pepper—deliciously brought together inside crunchy toasted sourdough. For a burst of bright flavor, we’re rounding out the dish with a side salad of soft butter lettuce and juicy pear marinated with just a touch of vinegar.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Bell Pepper & Sour Cherry Grilled Cheese with Butter Lettuce & Pear Salad
    Title
    • 3 oz Prosciutto
    • 4 slices Sourdough Pullman Bread
    • 1 head Butter Lettuce
    • 1 Pear
    • 2 oz Smoked Gouda Cheese
    • 1 Red, Yellow, Or Orange Bell Pepper
    • 2 oz Fontina Cheese
    • 2 Tbsps Balsamic Vinegar
    • 1 Tbsp Rice Vinegar
    • ¼ cup Buttermilk
    • 1 Tbsp Sour Cherry Spread
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the pear
    1 Prepare the ingredients & marinate the pear

    Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice both cheeses; combine in a bowl. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter, core, and thinly slice the pear. In a large bowl, combine the sliced pear, rice vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the pepper
    2 Cook the pepper

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the balsamic vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the pepper is coated. Turn off the heat.

    Assemble the sandwiches
    3 Assemble the sandwiches

    Assemble the sandwiches using the bread, sour cherry spread, prosciutto (removing the plastic lining between the slices), cooked pepper, and sliced cheeses

    Cook the sandwiches
    4 Cook the sandwiches

    Rinse and wipe out the pan used to cook the pepper. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.

    Make the salad & serve your dish
    5 Make the salad & serve your dish

    Meanwhile, add half the buttermilk (you will have extra) to the bowl of marinated pear. Toss to thoroughly combine. Add the chopped lettuce; gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & marinate the pear
    1 Prepare the ingredients & marinate the pear

    Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice both cheeses; combine in a bowl. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter, core, and thinly slice the pear. In a large bowl, combine the sliced pear, rice vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    2 Cook the pepper

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the balsamic vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the pepper is coated. Turn off the heat.

    Cook the pepper
    Assemble the sandwiches
    3 Assemble the sandwiches

    Assemble the sandwiches using the bread, sour cherry spread, prosciutto (removing the plastic lining between the slices), cooked pepper, and sliced cheeses

    4 Cook the sandwiches

    Rinse and wipe out the pan used to cook the pepper. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.

    Cook the sandwiches
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    Meanwhile, add half the buttermilk (you will have extra) to the bowl of marinated pear. Toss to thoroughly combine. Add the chopped lettuce; gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

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