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Fontina & Preserved Lemon Grilled Cheese Sandwiches Fill 1 Created with Sketch.

with Endive, Clementine & Mint Salad

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 685 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
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step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.