Fontina & Sourdough Grilled Cheese with Persimmon & Onion

Fontina & Sourdough Grilled Cheese

with Persimmon & Onion

20 MIN
2 Servings
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From the Test Kitchen

To elevate this grilled cheese, we’re layering a tangy-sweet combo of persimmon and fontina between sourdough bread, then serving it with a salad featuring the vibrant watermelon radish—a seasonal, heirloom favorite native to China.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Fontina & Sourdough Grilled Cheese with Persimmon & Onion
Title
  • 4 slices Sourdough Pullman Bread
  • 1 Red Onion
  • 1 Persimmon
  • 1 Watermelon Radish
  • 1 Romaine Lettuce Heart
  • 4 oz Shredded Fontina Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Sherry Vinegar
time-saving
tips & techniques
Prepare & cook the onion
1 Prepare & cook the onion

Halve, peel, and medium dice the onion. In a large pan (nonstick, if you have one), heat 2 teaspoons 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 remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Core the persimmon; halve lengthwise, then thinly slice. Roughly chop the lettuce. Halve the radish lengthwise, then thinly slice crosswise. Combine the chopped lettuce and sliced radish in a large bowl.

Assemble & cook the sandwiches
3 Assemble & cook the sandwiches

Assemble the sandwiches using the bread, cheese, sliced persimmon, and as much of the cooked onion as you’d like; season with salt and pepper. Rinse and 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 4 minutes per side, or until lightly browned 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 radish, 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. In a large pan (nonstick, if you have one), heat 2 teaspoons 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 remaining ingredients

Meanwhile, wash and dry the fresh produce. Core the persimmon; halve lengthwise, then thinly slice. Roughly chop the lettuce. Halve the radish lengthwise, then thinly slice crosswise. Combine the chopped lettuce and sliced radish in a large bowl.

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

Assemble the sandwiches using the bread, cheese, sliced persimmon, and as much of the cooked onion as you’d like; season with salt and pepper. Rinse and 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 4 minutes per side, or until lightly browned 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 radish, 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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