Fontina & Sourdough Grilled Cheese Fill 1 Created with Sketch.

with Fresh Peach & Creamy Mustard Sauce

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
15 Smart Points

To elevate the classic grilled cheese sandwich, we’re layering a sweet and tangy combo of summer peach and goat cheese between warm sourdough bread—rubbed with fresh garlic for an extra burst of flavor. A refreshing side salad of butter lettuce, crisp radishes, and sweet pickled peppers makes for the perfect accompaniment.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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:

Assemble the sandwiches using the bread, goat cheese, creamy mustard sauce, sliced fontina, and sliced peach (you may have extra). Season with salt and pepper. 

Cook the sandwiches:
3 Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 2 teaspoons 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

About Blue Apron

Ba hero

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
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:

Assemble the sandwiches using the bread, goat cheese, creamy mustard sauce, sliced fontina, and sliced peach (you may have extra). Season with salt and pepper. 

Assemble the sandwiches:
Cook the sandwiches:
3 Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 2 teaspoons 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: