Fontina & Basil Grilled Cheese Sandwiches with Summer Stone Fruit & Endive Salad

Fontina & Basil Grilled Cheese Sandwiches

with Summer Stone Fruit & Endive Salad

Group Created with Sketch. 20 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Summer is the best time for stone fruit. To add extra, vivid flavor to this dish, we’ll be sending you either a juicy plum or a pluot (a portmanteau of "plum" and "apricot"), a hybrid bursting with purple, red and orange hues. Whatever kind you get, the stone fruit’s tart sweetness provides the perfect counterpoint to the lightly bitter endives in the salad. The combination is a delicious side for gourmet grilled cheese sandwiches—made with sourdough bread, shallot, basil and creamy Fontina cheese.

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ingredients
Fontina & Basil Grilled Cheese Sandwiches with Summer Stone Fruit & Endive Salad
Title
  • 4 slices Sourdough Bread
  • 6 oz Fontina Cheese
  • 2 Belgian Endives
  • 1 Summer Stone Fruit
  • 1 large bunch Basil
  • 3 Tbsps Hazelnuts
  • 2 Tbsps Butter
  • 1 Shallot
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Honey
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the shallot. Roughly chop the hazelnuts. Remove and discard the rind of the Fontina cheese; thinly slice the cheese into large pieces. Pick the basil leaves off the stems; discard the stems. Trim off and discard the root ends of the endives; separate the leaves. Pit and thinly slice the stone fruit.

Pickle the shallot:
2 Pickle the shallot:

In a small pot, combine the vinegar, honey, ⅔ of the shallot, a big pinch of salt and 2 tablespoons of water. Heat to boiling on high, stirring to thoroughly combine. Once boiling, remove from heat and set aside to pickle.

Toast the hazelnuts:
3 Toast the hazelnuts:

Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the hazelnuts and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a small bowl and set aside to cool slightly. Wipe out the pan.

Assemble the sandwiches:
4 Assemble the sandwiches:

Lay the bread slices on a clean, dry work surface. Divide the Fontina cheese, remaining shallot and half the basil between 2 of the bread slices; season with salt and pepper. Complete the sandwiches with the remaining bread slices.

Cook the sandwiches:
5 Cook the sandwiches:

In the pan used to toast the hazelnuts, melt half the butter on medium until hot. Add the sandwiches and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter and carefully flip the sandwiches. Cook 3 to 4 minutes, or until the cheese has melted. Transfer to a clean, dry work surface.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the sandwiches cook, place 1 tablespoon of the shallot pickling liquid in a small bowl; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. In a large bowl, combine the stone fruit, endives, toasted hazelnuts, pickled shallot (draining before adding) and remaining basil (roughly chopping just before adding); season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to mix and season with salt and pepper to taste. Cut the cooked sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the shallot. Roughly chop the hazelnuts. Remove and discard the rind of the Fontina cheese; thinly slice the cheese into large pieces. Pick the basil leaves off the stems; discard the stems. Trim off and discard the root ends of the endives; separate the leaves. Pit and thinly slice the stone fruit.

2 Pickle the shallot:

In a small pot, combine the vinegar, honey, ⅔ of the shallot, a big pinch of salt and 2 tablespoons of water. Heat to boiling on high, stirring to thoroughly combine. Once boiling, remove from heat and set aside to pickle.

Toast the hazelnuts:
3 Toast the hazelnuts:

Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the hazelnuts and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a small bowl and set aside to cool slightly. Wipe out the pan.

4 Assemble the sandwiches:

Lay the bread slices on a clean, dry work surface. Divide the Fontina cheese, remaining shallot and half the basil between 2 of the bread slices; season with salt and pepper. Complete the sandwiches with the remaining bread slices.

Assemble the sandwiches:
Cook the sandwiches:
5 Cook the sandwiches:

In the pan used to toast the hazelnuts, melt half the butter on medium until hot. Add the sandwiches and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter and carefully flip the sandwiches. Cook 3 to 4 minutes, or until the cheese has melted. Transfer to a clean, dry work surface.

6 Make the salad & plate your dish:

While the sandwiches cook, place 1 tablespoon of the shallot pickling liquid in a small bowl; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. In a large bowl, combine the stone fruit, endives, toasted hazelnuts, pickled shallot (draining before adding) and remaining basil (roughly chopping just before adding); season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to mix and season with salt and pepper to taste. Cut the cooked sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!

Make the salad & plate your dish: