Heirloom Tomato & Fontina Grilled Cheese Sandwiches with Dijon-Dressed Summer Vegetables

Heirloom Tomato & Fontina Grilled Cheese Sandwiches

with Dijon-Dressed Summer Vegetables

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving

The grilled cheese sandwich is one of the most beloved staples of American comfort cooking. Here, we’re making it incredibly gourmet. Layered with arugula, red onion, melty Fontina cheese and gorgeous heirloom tomato (yours may be either yellow, orange, red or green), these crispy, golden, sourdough sandwiches are exquisitely satisfying. As a side, you’ll be making a tasty summer salad of heirloom tomato wedges and blanched green beans tossed with garlic paste, fresh lemon juice and piquant Dijon mustard.

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ingredients
Heirloom Tomato & Fontina Grilled Cheese Sandwiches with Dijon-Dressed Summer Vegetables
Title
  • 4 slices Sourdough Bread
  • 4 oz Fontina Cheese
  • 6 oz Green Beans
  • 1 clove Garlic
  • 1 Heirloom Tomato
  • 1 Lemon
  • 1 Red Onion
  • 1 oz Arugula
  • 1 Tbsp Dijon Mustard
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the green beans; halve the green beans. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomato. Thinly slice 1 half; cut the remaining half into large wedges. Remove and discard the rind of the cheese; thinly slice. Quarter and deseed the lemon. Peel, halve and thinly slice the onion.

Blanch the green beans:
2 Blanch the green beans:

Fill a medium bowl with ice water and set aside. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Drain thoroughly and transfer to the bowl of ice water. Let stand until cool, then drain thoroughly and pat dry with paper towels.

Assemble the sandwiches:
3 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 sliced tomato; season with salt and pepper. Top with some of the onion (you will have extra) and the arugula. Complete the sandwiches with the remaining bread slices.

Cook the sandwiches:
4 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches. Cook 4 to 6 minutes on the first side. (If the pan seems dry, add an additional teaspoon of olive oil.) Carefully flip the sandwiches. Cook 4 to 6 minutes on the second side, or until golden brown and crispy. Remove from heat.

Dress the vegetables:
5 Dress the vegetables:

In a medium bowl, combine the blanched green beans, tomato wedges, garlic paste, mustard, the juice of 2 lemon wedges and as much of the remaining onion as you’d like. Drizzle with olive oil and stir to coat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Cut the cooked sandwiches in half diagonally. Divide the sliced sandwiches and dressed vegetables between 2 plates. Garnish with the remaining lemon wedges, if you'd like. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the green beans; halve the green beans. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomato. Thinly slice 1 half; cut the remaining half into large wedges. Remove and discard the rind of the cheese; thinly slice. Quarter and deseed the lemon. Peel, halve and thinly slice the onion.

2 Blanch the green beans:

Fill a medium bowl with ice water and set aside. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Drain thoroughly and transfer to the bowl of ice water. Let stand until cool, then drain thoroughly and pat dry with paper towels.

Blanch the green beans:
Assemble the sandwiches:
3 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 sliced tomato; season with salt and pepper. Top with some of the onion (you will have extra) and the arugula. Complete the sandwiches with the remaining bread slices.

4 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches. Cook 4 to 6 minutes on the first side. (If the pan seems dry, add an additional teaspoon of olive oil.) Carefully flip the sandwiches. Cook 4 to 6 minutes on the second side, or until golden brown and crispy. Remove from heat.

Cook the sandwiches:
Dress the vegetables:
5 Dress the vegetables:

In a medium bowl, combine the blanched green beans, tomato wedges, garlic paste, mustard, the juice of 2 lemon wedges and as much of the remaining onion as you’d like. Drizzle with olive oil and stir to coat; season with salt and pepper to taste.

6 Plate your dish:

Cut the cooked sandwiches in half diagonally. Divide the sliced sandwiches and dressed vegetables between 2 plates. Garnish with the remaining lemon wedges, if you'd like. Enjoy!

Plate your dish: