Peach & Fontina Grilled Cheese with Butter Lettuce & Radish Salad
Customer Favorite

Peach & Fontina Grilled Cheese

with Butter Lettuce & Radish Salad

25 MIN
2 Servings
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From the Test Kitchen

We’re giving this comfort food favorite a gourmet, seasonal upgrade by filling ours with layers of sweet peach, creamy dijon mustard, and a duo of fontina and goat cheeses. It’s all brought together between slices of warm, golden brown sourdough rubbed with fresh garlic immediately after cooking for an extra burst of flavor.

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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Peach & Fontina Grilled Cheese with Butter Lettuce & Radish Salad
Title
time-saving
tips & techniques
Preserved Lemon
Sourdough Bread
Peach
How To: Peel Garlic
Butter Lettuce
Garlic
Fontina Cheese
How To: Safely Cut Round Vegetables
Radish
Creamy Mustard Sauce
Goat Cheese
How To: Wash Lettuce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the fontina. Pit and thinly slice the peach. Peel 1 clove of garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise. 

Assemble the sandwiches:
2 Assemble the sandwiches:

Assemble the sandwiches using the bread, goat cheese, creamy mustard sauce, sliced fontina, and sliced peach (you may have extra). Season with salt and pepper. 

Cook the sandwiches:
3 Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and carefully rub the top of the cooked sandwiches with the garlic clove, then discard the clove. Season with salt. Cut the sandwiches in half. 

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

To make the dressing, in a large bowl, whisk together the lemon purée and 2 teaspoons of olive oil. Just before serving, add the chopped lettuce, chopped peppers, and sliced radishes to the bowl of dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad. Enjoy! 

Tips from Home Chefs

Peach & Fontina Grilled Cheese

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the fontina. Pit and thinly slice the peach. Peel 1 clove of garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise. 

2 Assemble the sandwiches:

Assemble the sandwiches using the bread, goat cheese, creamy mustard sauce, sliced fontina, and sliced peach (you may have extra). Season with salt and pepper. 

Assemble the sandwiches:
Cook the sandwiches:
3 Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and carefully rub the top of the cooked sandwiches with the garlic clove, then discard the clove. Season with salt. Cut the sandwiches in half. 

4 Make the salad & serve your dish:

To make the dressing, in a large bowl, whisk together the lemon purée and 2 teaspoons of olive oil. Just before serving, add the chopped lettuce, chopped peppers, and sliced radishes to the bowl of dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad. Enjoy! 

Make the salad & serve your dish:
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