Fontina & Sourdough Grilled Cheese with Persimmon & Onion

Fontina & Sourdough Grilled Cheese

with Persimmon & Onion

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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:
Browse Steps
1 of 4