Grilled Fontina Cheese & Mint Sandwiches with Peach, Almond & Arugula Salad

Grilled Fontina Cheese & Mint Sandwiches

with Peach, Almond & Arugula Salad

Group Created with Sketch. 30 min
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500 Calories Or Less
Mediterranean
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving

Bright, refreshing flavors bring delightful balance to these quick and easy grilled cheese sandwiches. At their center is buttery Fontina, which melts beautifully—and partners perfectly with the tang of quick-pickled shallot and the cooling notes of mint. We’re combining a little more mint with juicy peach, arugula and pan-toasted almonds for a side salad that echoes the complexity of our sandwiches.

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Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Peel and thinly slice the shallot. Cut off and discard any rind from the cheese; thinly slice the cheese. Pick the mint leaves off the stems; discard the stems. Pit the peach; thinly slice into wedges. Cut the cucumber into ¼-inch-thick rounds.

Pickle the shallot:

2 Pickle the shallot:


In a small pot, combine the vinegar, honey, shallot, a big pinch of salt and ¼ cup of water; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the shallot has softened and the liquid is slightly reduced in volume. Remove from heat and set aside to cool slightly.

Toast the almonds:

3 Toast the almonds:


Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the almonds and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

Assemble the sandwiches:

4 Assemble the sandwiches:


Place the bread slices on a clean, dry work surface. Divide the cheese between 2 of the bread slices. Top with the pickled shallot (reserving the pickling liquid) and half the mint (tearing just before adding); season with salt and pepper. Complete the sandwiches with the remaining bread slices.

Cook the sandwiches:

5 Cook the sandwiches:


In the same pan, melt half the butter on medium until hot. Add the sandwiches and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter and carefully flip the sandwiches. Cook 3 to 4 minutes, or until golden brown and the cheese has melted. Transfer to a cutting board.

Make the salad & plate your dish:

6 Make the salad & plate your dish:


While the sandwiches cook, transfer 1 tablespoon of the shallot pickling liquid to a bowl; slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Season with salt and pepper to taste. Just before serving, in a large bowl, combine the stone fruit, arugula, toasted almonds, cucumber, pickled shallot (draining before adding) and remaining mint (tearing just before adding). Add enough of the vinaigrette to coat the salad (you may have extra); toss to mix and season with salt and pepper to taste. Cut the cooked sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!

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Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Peel and thinly slice the shallot. Cut off and discard any rind from the cheese; thinly slice the cheese. Pick the mint leaves off the stems; discard the stems. Pit the peach; thinly slice into wedges. Cut the cucumber into ¼-inch-thick rounds.

2 Pickle the shallot:


In a small pot, combine the vinegar, honey, shallot, a big pinch of salt and ¼ cup of water; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the shallot has softened and the liquid is slightly reduced in volume. Remove from heat and set aside to cool slightly.

Pickle the shallot:

Toast the almonds:

3 Toast the almonds:


Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the almonds and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

4 Assemble the sandwiches:


Place the bread slices on a clean, dry work surface. Divide the cheese between 2 of the bread slices. Top with the pickled shallot (reserving the pickling liquid) and half the mint (tearing just before adding); season with salt and pepper. Complete the sandwiches with the remaining bread slices.

Assemble the sandwiches:

Cook the sandwiches:

5 Cook the sandwiches:


In the same pan, melt half the butter on medium until hot. Add the sandwiches and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter and carefully flip the sandwiches. Cook 3 to 4 minutes, or until golden brown and the cheese has melted. Transfer to a cutting board.

6 Make the salad & plate your dish:


While the sandwiches cook, transfer 1 tablespoon of the shallot pickling liquid to a bowl; slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Season with salt and pepper to taste. Just before serving, in a large bowl, combine the stone fruit, arugula, toasted almonds, cucumber, pickled shallot (draining before adding) and remaining mint (tearing just before adding). Add enough of the vinaigrette to coat the salad (you may have extra); toss to mix and season with salt and pepper to taste. Cut the cooked sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!