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Peach & Pickled Pepper Grilled Cheese
with Butter Lettuce & Radish Salad
25 MIN
2 Servings
From the Test Kitchen
To elevate the classic grilled cheese sandwich, we’re filling ours with a sweet and tangy combo of summer peach and pickled peppers. On the outside, warm, golden brown sourdough bread is rubbed with fresh garlic immediately after cooking for an extra burst of flavor.
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NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
- 4 slices Sourdough Pullman Bread
- 3 oz Radishes
- 1 Peach
- 2 cloves Garlic
-
2 oz Fontina Or Swiss Cheese
- 1 Tbsp Apple Cider Vinegar
- 1 oz Goat Cheese
- 2 oz White Cheddar Cheese
- 1 Tbsp Creamy Mustard Sauce
- 2 Tbsps Butter
- 1 head Butter Lettuce
-
½ oz Sweet Piquante Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the cheddar cheese and fontina or swiss cheese; combine in a bowl. Pit and thinly slice the peach. Roughly chop the peppers. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.
2
Assemble the sandwiches:
Assemble the sandwiches using the bread, sliced cheeses, sliced peach (you may have extra), and chopped peppers. Season with salt and pepper.
3
Cook the sandwiches:
In a medium pan (nonstick, if you have one), heat half the butter (you will have extra) on medium until melted. Add the sandwiches and loosely cover the pan with aluminum foil. Cook 2 to 4 minutes per side (adding 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 1 clove of garlic (peeling if necessary), then discard the clove. Season with salt. Cut the sandwiches in half.
4
Make the salad & serve your dish:
While the sandwiches cook, in a large bowl, combine the creamy mustard sauce, vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Just before serving, add the lettuce, sliced radishes, and goat cheese (crumbling before adding) to the bowl. Toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the cheddar cheese and fontina or swiss cheese; combine in a bowl. Pit and thinly slice the peach. Roughly chop the peppers. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.
2
Assemble the sandwiches:
Assemble the sandwiches using the bread, sliced cheeses, sliced peach (you may have extra), and chopped peppers. Season with salt and pepper.
3
Cook the sandwiches:
In a medium pan (nonstick, if you have one), heat half the butter (you will have extra) on medium until melted. Add the sandwiches and loosely cover the pan with aluminum foil. Cook 2 to 4 minutes per side (adding 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 1 clove of garlic (peeling if necessary), then discard the clove. Season with salt. Cut the sandwiches in half.
4
Make the salad & serve your dish:
While the sandwiches cook, in a large bowl, combine the creamy mustard sauce, vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Just before serving, add the lettuce, sliced radishes, and goat cheese (crumbling before adding) to the bowl. Toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad on the side. Enjoy!
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