Fontina & Preserved Lemon Grilled Cheese Sandwiches with Endive, Clementine & Mint Salad

Fontina & Preserved Lemon Grilled Cheese Sandwiches

with Endive, Clementine & Mint Salad

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Quick-preserved lemon­—or lemon marinated, rind and all, with a little sugar and salt—can add an unexpected pop of flavor to the humblest of meals. Here, we’re layering slices of preserved Meyer lemon (a deliciously sweet variety) into our grilled cheese sandwiches. Its extra-bright taste cuts the richness of melty Fontina, making for a uniquely satisfying combination. On the side, a refreshing salad of raw, crisp endives, juicy clementine and fresh mint (dressed with more lemon) completes the dish with a splash of color.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    685 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the rind of the cheese; thinly slice the cheese. Quarter and deseed the lemon; thinly slice 2 of the wedges crosswise, leaving the remaining wedges intact. Cut off and discard the root ends of the endives; separate the leaves. Peel the clementine; separate the segments. Pick the mint leaves off the stems; discard the stems. Peel and thinly slice the shallot. Roughly chop the walnuts.

Marinate the lemon:
2 Marinate the lemon:

In a bowl, combine the sliced lemon, sugar and a big pinch of salt; toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 5 minutes.

Toast the walnuts:
3 Toast the walnuts:

While the lemon marinates, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

Assemble the sandwiches:
4 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Divide the cheese and as much of the shallot as you’d like (you may have extra shallot) between 2 of the bread slices. Top with as much of the marinated lemon as you’d like (reserving the marinating liquid); 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 walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the bread has browned and the cheese has melted. (If the pan seems dry, add an additional teaspoon of olive oil before flipping.) Transfer to a cutting board.

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the rind of the cheese; thinly slice the cheese. Quarter and deseed the lemon; thinly slice 2 of the wedges crosswise, leaving the remaining wedges intact. Cut off and discard the root ends of the endives; separate the leaves. Peel the clementine; separate the segments. Pick the mint leaves off the stems; discard the stems. Peel and thinly slice the shallot. Roughly chop the walnuts.

2 Marinate the lemon:

In a bowl, combine the sliced lemon, sugar and a big pinch of salt; toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 5 minutes.

Marinate the lemon:
Toast the walnuts:
3 Toast the walnuts:

While the lemon marinates, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

4 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Divide the cheese and as much of the shallot as you’d like (you may have extra shallot) between 2 of the bread slices. Top with as much of the marinated lemon as you’d like (reserving the marinating liquid); 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 walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the bread has browned and the cheese has melted. (If the pan seems dry, add an additional teaspoon of olive oil before flipping.) Transfer to a cutting board.

Browse Steps
1 of 6