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Cheddar & Sourdough Grilled Cheese
with Persimmon & Onion
25 MIN
+$3.95/serving
2 Servings
From the Test Kitchen
To elevate this grilled cheese, we’re layering a tangy-sweet combo of persimmon, white cheddar, and sautéed red onion between sourdough bread, then serving it with a salad featuring crisp radishes and a creamy, citrusy dressing made with yuzu and crème fraîche.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories660 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
Title
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3 oz Prosciutto
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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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3 oz Radishes
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1 Tbsp Sherry Vinegar
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2 Tbsps Crème Fraîche
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1 Tbsp Yuzu Kosho
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4 oz White Cheddar Cheese
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4 oz Arugula
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 a drizzle 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. Thinly slice the cheese. Core the persimmon; halve lengthwise, then thinly slice. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the crème fraîche, yuzu kosho, and a drizzle of olive oil. Season with salt and pepper.
3
Assemble & cook the sandwiches
Assemble the sandwiches using the bread, sliced cheese, sliced persimmon, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), and as much of the cooked onion as you’d like. Rinse and wipe out the pan used to cook the onion. In the same pan, heat a drizzle 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. Carefully halve on an angle.
4
Make the salad & serve your dish
Just before serving, to the bowl of dressing, add the arugula and sliced radishes. 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 a drizzle 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. Thinly slice the cheese. Core the persimmon; halve lengthwise, then thinly slice. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the crème fraîche, yuzu kosho, and a drizzle of olive oil. Season with salt and pepper.
3
Assemble & cook the sandwiches
Assemble the sandwiches using the bread, sliced cheese, sliced persimmon, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), and as much of the cooked onion as you’d like. Rinse and wipe out the pan used to cook the onion. In the same pan, heat a drizzle 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. Carefully halve on an angle.
4
Make the salad & serve your dish
Just before serving, to the bowl of dressing, add the arugula and sliced radishes. 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!
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