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
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    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
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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

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    Caramelized Onion Grilled Cheese

    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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