Fontina & Sourdough Grilled Cheese Fill 1 Created with Sketch.

with Persimmon & Onion

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
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Between slices of golden brown sourdough bread, a layer of nutty melted fontina cheese finds sweet complement from sautéed onion and slices of persimmon—an autumn fruit known for its delicate flavor.

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Prepare & cook the onion:
1 Prepare & cook the onion:

Halve, peel, and medium dice the onion to get ½ cup (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

Prepare the ingredients:
2 Prepare the ingredients:

While the onion cooks, wash and dry the fresh produce. Core and thinly slice the persimmon. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl.

Assemble & cook the sandwiches:
3 Assemble & cook the sandwiches:

Assemble the sandwiches using the bread, cheese, sliced persimmon, and cooked onion; season with salt and pepper. Wipe out the pan used to cook the onion. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil and cook 2 to 3 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.

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

Just before serving, to the bowl of prepared lettuce and radishes, add the ranch dressing and almonds. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy! 

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Prepare & cook the onion:
1 Prepare & cook the onion:

Halve, peel, and medium dice the onion to get ½ cup (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

2 Prepare the ingredients:

While the onion cooks, wash and dry the fresh produce. Core and thinly slice the persimmon. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl.

Prepare the ingredients:
Assemble & cook the sandwiches:
3 Assemble & cook the sandwiches:

Assemble the sandwiches using the bread, cheese, sliced persimmon, and cooked onion; season with salt and pepper. Wipe out the pan used to cook the onion. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil and cook 2 to 3 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.

4 Make the salad & serve your dish:

Just before serving, to the bowl of prepared lettuce and radishes, add the ranch dressing and almonds. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy! 

Make the salad & serve your dish: