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

Fontina & Basil Grilled Cheese Sandwiches

with Summer Stone Fruit & Endive Salad

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
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
time-saving
tips & techniques
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!

Tips from Home Chefs

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.

Pickle the shallot:
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:
Browse Steps
1 of 6