Mushroom & Fontina Grilled Cheese with Fig & Apple Salad

Mushroom & Fontina Grilled Cheese

with Fig & Apple Salad

35 MIN
2 Servings
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From the Test Kitchen

Classic grilled cheese gets an extra-savory boost from tender sautéed mushrooms, balanced by creamy fontina. A salad of crisp romaine and sweet apple and figs cuts through the richness of the sandwiches.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & rehydrate the figs:
1 Prepare the ingredients & rehydrate the figs:

Wash and dry the fresh produce. Roughly chop the figs. Place in a bowl with 1/4 cup of hot water. Thinly slice the mushrooms. Peel and medium dice the shallot. Thinly slice the fontina cheese. Quarter and deseed the lemon. Quarter and core the apple; thinly slice crosswise. Place in a large bowl and top with the juice of 1 lemon wedge and a drizzle of olive oil to prevent browning. Cut off and discard the root end of the lettuce; roughly chop the leaves.

Cook the mushrooms & shallot:
2 Cook the mushrooms & shallot:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and diced shallot in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Assemble the sandwiches:
3 Assemble the sandwiches:

Assemble the sandwiches using the bread, cooked mushrooms and shallot, and sliced fontina cheese; season the cheese with salt and pepper. Rinse and wipe out the pan used to cook the mushrooms and shallot.

Cook the sandwiches:
4 Cook the sandwiches:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum foil and cook 2 to 4 minutes per side, or until golden brown 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 cut in half.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the sandwiches cook, to make the dressing, in a bowl, combine the juice of the remaining lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, to the bowl of sliced apple, add the chopped lettuce, parmesan cheese, and rehydrated figs (draining before adding); season with salt and pepper. Add enough of the dressing to coat (you may have extra); toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad. Enjoy!

Tips from Home Chefs

Prepare the ingredients & rehydrate the figs:
1 Prepare the ingredients & rehydrate the figs:

Wash and dry the fresh produce. Roughly chop the figs. Place in a bowl with 1/4 cup of hot water. Thinly slice the mushrooms. Peel and medium dice the shallot. Thinly slice the fontina cheese. Quarter and deseed the lemon. Quarter and core the apple; thinly slice crosswise. Place in a large bowl and top with the juice of 1 lemon wedge and a drizzle of olive oil to prevent browning. Cut off and discard the root end of the lettuce; roughly chop the leaves.

2 Cook the mushrooms & shallot:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and diced shallot in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Cook the mushrooms & shallot:
Assemble the sandwiches:
3 Assemble the sandwiches:

Assemble the sandwiches using the bread, cooked mushrooms and shallot, and sliced fontina cheese; season the cheese with salt and pepper. Rinse and wipe out the pan used to cook the mushrooms and shallot.

4 Cook the sandwiches:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum foil and cook 2 to 4 minutes per side, or until golden brown 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 cut in half.

Cook the sandwiches:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the sandwiches cook, to make the dressing, in a bowl, combine the juice of the remaining lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, to the bowl of sliced apple, add the chopped lettuce, parmesan cheese, and rehydrated figs (draining before adding); season with salt and pepper. Add enough of the dressing to coat (you may have extra); toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad. Enjoy!

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