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Fontina & Sourdough Grilled Cheese
with Persimmon & Onion
20 min
Vegetarian
i
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Recipe only available for Friday delivery.
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2 Servings
- Est. 790 Cals/serving
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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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fresh
ingredients
Title
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4 slices Sourdough Pullman Bread
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1 Red Onion
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1 Persimmon
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1 Watermelon Radish
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1 Romaine Lettuce Heart
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4 oz Shredded Fontina Cheese
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2 Tbsps Sliced Roasted Almonds
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3 Tbsps Ranch Dressing
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1 Tbsp Sherry Vinegar
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
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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.
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