Heirloom Tomato & Fontina Grilled Cheese Sandwiches

with Dijon-Dressed Summer Vegetables

30 MIN

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

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. 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.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

From the Test Kitchen

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.

See Plans

Nutrition

PER SERVING
Calories

540 Cals (est.)

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!