Fontina & Sourdough Grilled Cheese with Persimmon & Onion

Fontina & Sourdough Grilled Cheese

with Persimmon & Onion

20 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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tips & techniques
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! 

Tips from Home Chefs

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:
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