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Fontina & Sourdough Grilled Cheese
with Persimmon & Onion
20 MIN
2 Servings
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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NutritionPER SERVING
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Calories790 Cals (est.)
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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
time-saving
tips & techniques
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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