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

Bell Pepper & Sour Cherry Grilled Cheese

with Butter Lettuce & Pear Salad

30 MIN
+$0.95/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
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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

    Bell Pepper & Sour Cherry Grilled Cheese

    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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