Prosciutto & Fontina Grilled Cheese with Kale Salad

Prosciutto & Fontina Grilled Cheese

with Kale Salad

20 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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Pescatarian
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From the Test Kitchen

These irresistible sandwiches feature sliced prosciutto (an Italian dry-cured ham), which finds savory-sweet complement from layers of melty fontina and creamy fig mayo. After cooking the sandwiches, we’re rubbing the toasted sourdough with a whole clove of garlic, for an aromatic touch.

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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Prosciutto & Fontina Grilled Cheese with Kale Salad
Title
time-saving
tips & techniques
Mayonnaise
Sourdough Bread
Kale
Pear
How To: Peel Garlic
Radish
Garlic
Red Wine Vinegar
Fontina Cheese
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the kale:
1 Prepare the ingredients & marinate the kale:

Wash and dry the fresh produce. Peel 1 clove of garlic. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the creamy mustard sauce, vinegar, and a drizzle of olive oil. Add the sliced kale; season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Assemble the sandwiches:
2 Assemble the sandwiches:

While the kale marinates, in a bowl, combine the mayonnaise and fig spread. Assemble the sandwiches using the bread, fig mayo, cheese, and prosciutto (removing the plastic lining between the layers before adding).

Cook the sandwiches:
3 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 3 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully rub the outer sides of the toasted bread with the whole garlic clove; discard the clove. Halve the sandwiches on an angle.

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

While the sandwiches cook, halve the radishes lengthwise, then thinly slice crosswise. Quarter, core, and thinly slice the pear. Just before serving, add the sliced radishes and pear to the bowl of marinated kale. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad. Enjoy! 

Tips from Home Chefs

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Prosciutto & Fontina Grilled Cheese

Prepare the ingredients & marinate the kale:
1 Prepare the ingredients & marinate the kale:

Wash and dry the fresh produce. Peel 1 clove of garlic. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the creamy mustard sauce, vinegar, and a drizzle of olive oil. Add the sliced kale; season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Assemble the sandwiches:

While the kale marinates, in a bowl, combine the mayonnaise and fig spread. Assemble the sandwiches using the bread, fig mayo, cheese, and prosciutto (removing the plastic lining between the layers before adding).

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

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 3 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully rub the outer sides of the toasted bread with the whole garlic clove; discard the clove. Halve the sandwiches on an angle.

4 Make the salad & serve your dish:

While the sandwiches cook, halve the radishes lengthwise, then thinly slice crosswise. Quarter, core, and thinly slice the pear. Just before serving, add the sliced radishes and pear to the bowl of marinated kale. Toss to combine. 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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