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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These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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    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
    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

    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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