Prosciutto & Fontina Grilled Cheese with Kale Salad

Prosciutto & Fontina Grilled Cheese

with Kale Salad

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 4