Fontina & Peach Grilled Cheese with Butter Lettuce & Radish Salad

Fontina & Peach Grilled Cheese

with Butter Lettuce & Radish Salad

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

    We’re giving this comfort food favorite a gourmet, seasonal upgrade by filling ours with layers of sweet peach, creamy dijon mustard, and a duo of fontina and goat cheeses. It’s all brought together between slices of warm, golden brown sourdough rubbed with fresh garlic immediately after cooking for an extra burst of flavor.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    fresh
    ingredients
    Fontina & Peach Grilled Cheese with Butter Lettuce & Radish Salad
    Title
    • 3 oz Prosciutto
    • 4 slices Sourdough Pullman Bread
    • 3 oz Radishes
    • 1 Peach
    • 2 oz Fontina Cheese
    • 1 clove Garlic
    • 1 head Butter Lettuce
    • ½ oz Pickled Peppadew Peppers
    • 1 tsp Preserved Lemon Purée
    • 1 Tbsp Dijonnaise
    • ½ cup Part-Skim Ricotta Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the fontina. Pit and thinly slice the peach. Peel 1 clove of garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise.

    Assemble the sandwiches
    2 Assemble the sandwiches

    Remove the plastic lining between the slices of prosciutto. Assemble the sandwiches using the bread, ricotta, dijonnaise, sliced fontina, prosciutto, and sliced peach (you may have extra).  

    Cook the sandwiches
    3 Cook the sandwiches

    In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and carefully rub the top of the cooked sandwiches with the garlic clove, then discard the clove. Season with salt. Cut the sandwiches in half.

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

    To make the dressing, in a large bowl, whisk together the lemon purée and 1 tablespoon of olive oil. Just before serving, add the chopped lettuce, chopped peppers, and sliced radishes to the bowl of dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the fontina. Pit and thinly slice the peach. Peel 1 clove of garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise.

    2 Assemble the sandwiches

    Remove the plastic lining between the slices of prosciutto. Assemble the sandwiches using the bread, ricotta, dijonnaise, sliced fontina, prosciutto, and sliced peach (you may have extra).  

    Assemble the sandwiches
    Cook the sandwiches
    3 Cook the sandwiches

    In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and carefully rub the top of the cooked sandwiches with the garlic clove, then discard the clove. Season with salt. Cut the sandwiches in half.

    4 Make the salad & serve your dish

    To make the dressing, in a large bowl, whisk together the lemon purée and 1 tablespoon of olive oil. Just before serving, add the chopped lettuce, chopped peppers, and sliced radishes to the bowl of dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad. Enjoy!

    Make the salad & serve your dish
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