Mushroom Grilled Cheese Sandwiches with Persimmon Salad

Mushroom Grilled Cheese Sandwiches

with Persimmon Salad

35 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

In this recipe, grilled cheese gets an easy, elegant makeover with creamy fontina and earthy creminis, layered between slices of sourdough. A side salad of arugula and marinated persimmon—a seasonal fruit with sweet flavor and crisp texture—cuts through the richness of the sandwiches.

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

Wash and dry the fresh produce. Quarter and deseed the lemon. Core the persimmon; halve lengthwise, then thinly slice crosswise. Thinly slice the mushrooms. Peel and medium dice the onion to get ½ cup (you will have extra). Thinly slice the fontina cheese.

Marinate the persimmon:
2 Marinate the persimmon:

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

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 sliced mushrooms and diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the vinegar and cook, stirring constantly, 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:
4 Assemble the sandwiches:

Place the bread slices on a work surface. Divide the sliced fontina cheese and cooked mushrooms between 2 of the slices; season with salt and pepper. Top with the remaining slices. Wipe out the pan used to cook the mushrooms.

Cook the sandwiches:
5 Cook the sandwiches:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches and 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 on an angle.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the arugula, parmesan cheese, and marinated persimmon (including the marinating liquid); season with salt and pepper. Toss to coat and season with salt and pepper to taste. Serve the cooked sandwiches with the salad. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Core the persimmon; halve lengthwise, then thinly slice crosswise. Thinly slice the mushrooms. Peel and medium dice the onion to get ½ cup (you will have extra). Thinly slice the fontina cheese.

2 Marinate the persimmon:

In a bowl, whisk together the juice of all 4 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Add the sliced persimmon and stir to 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 sliced mushrooms and diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

4 Assemble the sandwiches:

Place the bread slices on a work surface. Divide the sliced fontina cheese and cooked mushrooms between 2 of the slices; season with salt and pepper. Top with the remaining slices. Wipe out the pan used to cook the mushrooms.

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

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches and 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 on an angle.

6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the arugula, parmesan cheese, and marinated persimmon (including the marinating liquid); season with salt and pepper. Toss to coat and season with salt and pepper to taste. Serve the cooked sandwiches with the salad. Enjoy!

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