Glazed Onion Grilled Cheese

with Romaine Lettuce & Apple Salad

40 MIN

+$3.99/serving 2 Servings

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add Prosciutto

From the Test Kitchen

These flavorful sandwiches highlight layers of grand cru, rich fontina, and caramelized onion glazed with fig spread and balsamic vinegar. For a burst of refreshing flavor, we’re rounding out the dish with a side salad of crisp romaine and sweet apple tossed in a creamy lemon dressing.
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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
4 slices Sourdough Pullman Bread
2 oz Fontina Cheese
1 Tbsp Fig Spread
1 Tbsp Balsamic Vinegar
1 Apple
1 Romaine Lettuce Heart
1 Yellow Onion
2 Tbsps Crème Fraîche
1 Lemon
2 oz Grand Cru® Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the fontina. Grate the grand cru on the large side of a box grater. Roughly chop the lettuce. Quarter, core, and thinly slice the apple. Quarter and deseed the lemon. In a large bowl, combine the crème fraîche and the juice of 2 lemon wedges (you will have extra); season with salt and pepper. In a separate bowl, combine the fig spread and vinegar.

2 Cook & glaze the onion

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat; carefully add the fig-balsamic mixture and stir until the onion is coated.

3 Assemble the sandwiches

Assemble the sandwiches using the bread, glazed onion, sliced fontina, grated grand cru, and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding).

4 Cook the sandwiches

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. 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 and immediately season with salt. Carefully halve the cooked sandwiches on an angle.

5 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the sliced apple, chopped lettuce, and a drizzle of olive oil. Toss to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!