Peach & Fontina Grilled Cheese with Romaine Lettuce & Radish Salad

Peach & Fontina Grilled Cheese

with Romaine Lettuce & Radish Salad

25 MIN
+$4.99/serving 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 and a duo of fontina and cheddar 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
      570 Cals (est.)
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    fresh
    ingredients
    Peach & Fontina Grilled Cheese with Romaine Lettuce & Radish Salad
    Title
    • 3 oz Prosciutto
    • 4 slices Sourdough Pullman Bread
    • 3 oz Radishes
    • 1 Peach
    • 2 oz Fontina Cheese
    • 1 oz Goat Cheese
    • 1 clove Garlic
    • 2 oz White Cheddar Cheese
    • 1 Tbsp Sherry Vinegar
    • 1 Romaine Lettuce Heart
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the cheddar and fontina. Halve, pit, and thinly slice the peach. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Peel 1 clove of garlic.

    Assemble the sandwiches
    2 Assemble the sandwiches

    Assemble the sandwiches using the bread, sliced cheeses, and sliced peach. Season with salt and pepper.

    Crisp the proscuitto
    3 Crisp the proscuitto

    Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

    Cook the sandwiches
    4 Cook the sandwiches

    In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until lightly browned and the cheese is melted. Transfer to a cutting board. Carefully rub the top of the cooked sandwiches with the peeled garlic clove. Season with salt. Cut the sandwiches in half.

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

    Meanwhile, in a large bowl, combine the vinegar and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Add the chopped lettuce, sliced radishes, and goat cheese (crumbling before adding) to the bowl. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Top the salad with the crispy prosciutto. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the cheddar and fontina. Halve, pit, and thinly slice the peach. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Peel 1 clove of garlic.

    2 Assemble the sandwiches

    Assemble the sandwiches using the bread, sliced cheeses, and sliced peach. Season with salt and pepper.

    Assemble the sandwiches
    Crisp the proscuitto
    3 Crisp the proscuitto

    Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

    4 Cook the sandwiches

    In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until lightly browned and the cheese is melted. Transfer to a cutting board. Carefully rub the top of the cooked sandwiches with the peeled garlic clove. Season with salt. Cut the sandwiches in half.

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

    Meanwhile, in a large bowl, combine the vinegar and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Add the chopped lettuce, sliced radishes, and goat cheese (crumbling before adding) to the bowl. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Top the salad with the crispy prosciutto. Enjoy! 

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