Caramelized Onion Grilled Cheese with Artichoke, Pepper & Butter Lettuce Salad

Caramelized Onion Grilled Cheese

with Artichoke, Pepper & Butter Lettuce Salad

35 MIN
+$3.99/serving 4 Servings
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    From the Test Kitchen

    For these grilled cheeses, you'll layer caramelized onion with melty fontina and cheddar cheese to give this comfort food favorite a gourmet boost. For a sweet contrast, we’re dressing leaves of buttery lettuce with a piquant mix of fig spread and dijonnaise, plus almonds for a bit of crunch.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    fresh
    ingredients
    Caramelized Onion Grilled Cheese with Artichoke, Pepper & Butter Lettuce Salad
    Title
    • 6 oz Prosciutto
    • 8 slices Sourdough Pullman Bread
    • 2 Yellow Onions
    • 4 oz Fontina Cheese
    • 4 oz White Cheddar Cheese
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 2 Tbsps Sherry Vinegar
    • 1 oz Pickled Peppadew Peppers
    • 1 Tbsp Fig Spread
    • 1 Tbsp Dijonnaise
    • ¼ cup Sliced Roasted Almonds
    • 1 oz Salted Butter
    • 2 heads Butter Lettuce
    • 2 tsps Honey
    • ¼ cup Marinated Artichoke Hearts
    time-saving
    tips & techniques
    Prepare & caramelize the onions
    1 Prepare & caramelize the onions

    Halve, peel, and thinly slice the onions. In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is coated. Turn off the heat. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients & make the dressing
    2 Prepare the remaining ingredients & make the dressing

    Meanwhile, wash and dry the lettuce. Cut off and discard the root ends; roughly chop the leaves. Thinly slice both cheeses. Roughly chop the peppers. Roughly chop the artichokes. In a large bowl, whisk together the fig spread, honey (kneading the packet before opening), dijonnaise, remaining vinegar, a drizzle of olive oil, and 1 teaspoon of water. Taste, then season with salt and pepper if desired.

    Assemble & cook the sandwiches
    3 Assemble & cook the sandwiches

    Assemble the sandwiches using the bread, caramelized onions, sliced cheeses, and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Rinse and wipe out the pan used to caramelize the onions. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. 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; carefully halve the cooked sandwiches on an angle.

    Make the salad & serve your dish
    4 Make the salad & serve your dish

    Just before serving, to the bowl of dressing, add the chopped lettuce, chopped peppers, chopped artichokes, and almonds. Season with salt and pepper; 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 & caramelize the onions
    1 Prepare & caramelize the onions

    Halve, peel, and thinly slice the onions. In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is coated. Turn off the heat. Taste, then season with salt and pepper if desired.

    2 Prepare the remaining ingredients & make the dressing

    Meanwhile, wash and dry the lettuce. Cut off and discard the root ends; roughly chop the leaves. Thinly slice both cheeses. Roughly chop the peppers. Roughly chop the artichokes. In a large bowl, whisk together the fig spread, honey (kneading the packet before opening), dijonnaise, remaining vinegar, a drizzle of olive oil, and 1 teaspoon of water. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients & make the dressing
    Assemble & cook the sandwiches
    3 Assemble & cook the sandwiches

    Assemble the sandwiches using the bread, caramelized onions, sliced cheeses, and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Rinse and wipe out the pan used to caramelize the onions. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. 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; carefully halve the cooked sandwiches on an angle.

    4 Make the salad & serve your dish

    Just before serving, to the bowl of dressing, add the chopped lettuce, chopped peppers, chopped artichokes, and almonds. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

    Make the salad & serve your dish
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