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
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.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Prosciutto
    add 3 oz Antibiotic-Free Prosciutto
  • 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 Plans
    • 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