Fontina & Sourdough Grilled Cheese with Persimmon & Onion

Fontina & Sourdough Grilled Cheese

with Persimmon & Onion

20 MIN
+$0.95/serving 2 Servings
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    From the Test Kitchen

    To elevate this grilled cheese, we’re layering a tangy-sweet combo of persimmon, fontina, and sautéed red onion between sourdough bread, then serving it with a salad featuring crisp radishes.
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    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Fontina & Sourdough Grilled Cheese with Persimmon & Onion
    Title
    • 3 oz Prosciutto
    • 4 slices Sourdough Pullman Bread
    • 1 Red Onion
    • 1 Persimmon
    • 1 Romaine Lettuce Heart
    • 3 oz Radishes
    • 4 oz Shredded Fontina Cheese
    • 2 Tbsps Sliced Roasted Almonds
    • 3 Tbsps Ranch Dressing
    • 1 Tbsp Sherry Vinegar
    time-saving
    tips & techniques
    How To: Dress a Salad
    Almonds
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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

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

    Assemble & cook the sandwiches
    3 Assemble & cook the sandwiches

    Assemble the sandwiches using the bread, cheese, prosciutto (removing the plastic lining between the slices before adding), 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 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

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    Fontina & Sourdough Grilled Cheese

    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

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

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

    Assemble the sandwiches using the bread, cheese, prosciutto (removing the plastic lining between the slices before adding), 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 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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