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

Cheddar & Sourdough Grilled Cheese

with Persimmon & Onion

25 MIN
+$3.95/serving 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.
  • add Prosciutto
    add 3 oz Antibiotic-Free Prosciutto
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Prosciutto

    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

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    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
    Browse Steps
    1 of 4