Caramelized Onion Grilled Cheese with Butter Lettuce Salad & Creamy Mustard Dressing

Caramelized Onion Grilled Cheese

with Butter Lettuce Salad & Creamy Mustard Dressing

25 MIN
+$0.95/serving 2 Servings
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    From the Test Kitchen

    By filling slices of warm, golden brown sourdough bread with layers of caramelized onion and melty fontina and cheddar cheeses, we’re giving this comfort food favorite a gourmet boost. For a sweet contrast, we’re dressing buttery leaves of 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
      860 Cals (est.)
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    fresh
    ingredients
    Caramelized Onion Grilled Cheese with Butter Lettuce Salad & Creamy Mustard Dressing
    Title
    • 3 oz Diced Pancetta
    • 4 slices Sourdough Pullman Bread
    • 1 Yellow Onion
    • 1 head Butter Lettuce
    • 2 oz Fontina Cheese
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Tbsp Sherry Vinegar
    • ½ oz Pickled Peppadew Peppers
    • 1 Tbsp Fig Spread
    • 1 Tbsp Dijonnaise
    • 2 Tbsps Sliced Roasted Almonds
    • 1 oz Salted Butter
    • 2 oz White Cheddar Cheese
    time-saving
    tips & techniques
    Cook the onion & pancetta
    1 Cook the onion & pancetta

    Halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat half the butter (you will have extra) on medium-high until melted. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, wash and dry the lettuce. Cut off and discard the root end; roughly chop the leaves. Roughly chop the peppers. Combine the chopped lettuce and chopped peppers in a large bowl. Grate both cheeses on the large side of a box grater; combine in a separate bowl. To make the dressing, in a separate bowl, whisk together the fig spread, dijonnaise, 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 onion and pancetta, and grated cheeses; season with salt and pepper. Rinse and wipe out the pan used to cook the onion. In the same pan, heat 1 tablespoon 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; immediately season with salt. 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 chopped lettuce and peppers, add the almonds and enough of the dressing to coat (you may have extra). 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

    Cook the onion & pancetta
    1 Cook the onion & pancetta

    Halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat half the butter (you will have extra) on medium-high until melted. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    2 Prepare the remaining ingredients

    Meanwhile, wash and dry the lettuce. Cut off and discard the root end; roughly chop the leaves. Roughly chop the peppers. Combine the chopped lettuce and chopped peppers in a large bowl. Grate both cheeses on the large side of a box grater; combine in a separate bowl. To make the dressing, in a separate bowl, whisk together the fig spread, dijonnaise, and 1 teaspoon of water. Taste, then season with salt and pepper if desired.

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

    Assemble the sandwiches using the bread, caramelized onion and pancetta, and grated cheeses; season with salt and pepper. Rinse and wipe out the pan used to cook the onion. In the same pan, heat 1 tablespoon 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; immediately season with salt. Carefully halve the cooked sandwiches on an angle.

    4 Make the salad & serve your dish

    Just before serving, to the bowl of chopped lettuce and peppers, add the almonds and enough of the dressing to coat (you may have extra). 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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