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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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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.
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 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.
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!
Tips from Home Chefs