Peach & Fontina Grilled Cheese with Romaine Lettuce & Radish Salad

Peach & Fontina Grilled Cheese

with Romaine Lettuce & Radish Salad

25 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.
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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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      470 Cals (est.)
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    fresh
    ingredients
    Peach & Fontina Grilled Cheese with Romaine Lettuce & Radish Salad
    Title
    • 4 slices Sourdough Pullman Bread
    • 3 oz Radishes
    • 1 Peach
    • 2 oz Fontina Cheese
    • 1 clove Garlic
    • 1 oz Goat Cheese
    • 2 oz White Cheddar Cheese
    • 1 Tbsp Sherry Vinegar
    • 1 Romaine Lettuce Heart
    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 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.

    Cook the sandwiches
    3 Cook the sandwiches

    In a medium pan (nonstick, if you have one), 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
    4 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. Enjoy! 

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    Peach & Fontina Grilled Cheese

    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
    Cook the sandwiches
    3 Cook the sandwiches

    In a medium pan (nonstick, if you have one), 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.

    4 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. Enjoy! 

    Make the salad & serve your dish
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