Cheddar & Sourdough Grilled Cheese with Persimmon & Onion
Fast & Easy

Cheddar & Sourdough Grilled Cheese

with Persimmon & Onion

25 MIN
+$3.95/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, 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.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    fresh
    ingredients
    Cheddar & Sourdough Grilled Cheese with Persimmon & Onion
    Title
    • 3 oz Prosciutto
    • 4 slices Sourdough Pullman Bread
    • 1 Red Onion
    • 1 Persimmon
    • 3 oz Radishes
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Yuzu Kosho
    • 4 oz White Cheddar Cheese
    • 4 oz Arugula
    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 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.

    Prepare the remaining ingredients
    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.

    Assemble & cook the sandwiches
    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.

    Make the salad & serve your dish
    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!

    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 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.

    Prepare the remaining ingredients
    Assemble & cook the sandwiches
    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!

    Make the salad & serve your dish
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