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Mushroom Grilled Cheese Sandwiches Fill 1 Created with Sketch.

with Persimmon Salad

  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Grilled cheese gets an easy, elegant makeover with creamy fontina and earthy creminis, layered between golden-brown slices of sourdough.

Mushroom Grilled Cheese Sandwiches with Persimmon Salad
  • 4 slices Sourdough Pullman Bread
  • 4 oz Cremini Mushrooms
  • 1 Lemon
  • 1 Persimmon
  • 4 oz Fontina Cheese
  • 1 Tbsp Sherry Vinegar
  • 1 Yellow Onion
  • 2 oz Arugula
  • ⅓ cup Shaved Parmesan Cheese

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Halve, core, and thinly slice the persimmon. Peel and thinly slice the shallot.Thinly slice the mushrooms. Thinly slice the fontina cheese. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the almonds.

2 Marinate the persimmon:

In a large bowl, whisk together the juice of all 4 lemon wedges and 1 tablespoon of olive oil. Season with salt and pepper. Add the persimmon and half the shallot. Stir to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the persimmon:
Cook the mushrooms:
3 Cook the mushrooms:

While the persimmon marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and remaining shallot in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (careful, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste.

4 Assemble the sandwiches:

Place the bread slices on a work surface. Evenly top 2 of the slices with the fontina cheese and cooked mushrooms. Season with salt and pepper. Complete the sandwiches with the remaining bread slices.

Assemble the sandwiches:
Cook the sandwiches:
5 Cook the sandwiches:

Wipe out the pan used to cook the mushrooms. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes per side, or until lightly browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; immediately season with salt. When cool enough to handle, halve the cooked sandwiches on an angle.

6 Make the salad & plate your dish:

While the sandwiches cook, add the lettuce, Parmesan cheese, and almonds to the bowl of marinated persimmon; season with salt and pepper. Toss to coat. Season with salt and pepper to taste. Divide the salad and sliced sandwiches between 2 dishes. Enjoy!

Make the salad & plate your dish: