Sweet Pepper & Fig Grilled Cheese with Butter Lettuce & Peach Salad
Quick & Easy

Sweet Pepper & Fig Grilled Cheese

with Butter Lettuce & Peach Salad

30 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
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From the Test Kitchen

These flavorful sandwiches highlight layers of smoky Gouda and nutty fontina cheese, sweet fig spread, and tender sautéed peppers—deliciously brought together inside crunchy toasted sourdough. We’re serving them with a refreshing salad of soft butter lettuce tossed with a bright combo of sweet peach and crisp cucumber.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Sweet Pepper & Fig Grilled Cheese with Butter Lettuce & Peach Salad
Title
time-saving
tips & techniques
Sourdough Bread
Peach
Fontina Cheese
How To: Chop Scallions
Persian Cucumber
Apple Cider Vinegar
Sweet Pepper
How To: Safely Cut Round Vegetables
Gouda Cheese
Balsamic Vinegar
Butter Lettuce
How To: Dress a Salad
Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the salad:
1 Prepare the ingredients & start the salad:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice both cheeses. Combine in a bowl. Cut off and discard the root end of the lettuce; separate the leaves. Halve and pit the peach; thinly slice lengthwise. Thinly slice the cucumber into rounds. In a large bowl, combine the sliced peach and cucumber, apple cider vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the peppers:
2 Cook the peppers:

While the peach and cucumber marinate, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers and white bottom of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the balsamic vinegar (carefully, as the liquid may spatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat.

Assemble the sandwiches:
3 Assemble the sandwiches:

Assemble the sandwiches using the bread, fig spread, cooked peppers, and sliced cheeses; season the cheese with salt and pepper.

Cook the sandwiches:
4 Cook the sandwiches:

Rinse and wipe out the pan used to cook the peppers. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut in half.

Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

While the sandwiches cook, add the lettuce and sliced green tops of the scallions to the bowl of marinated peach and cucumber. Toss to combine; season with salt and pepper to taste. Serve the sandwiches with the salad on the side. Enjoy!

Tips from Home Chefs

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Sweet Pepper & Fig Grilled Cheese

Prepare the ingredients & start the salad:
1 Prepare the ingredients & start the salad:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice both cheeses. Combine in a bowl. Cut off and discard the root end of the lettuce; separate the leaves. Halve and pit the peach; thinly slice lengthwise. Thinly slice the cucumber into rounds. In a large bowl, combine the sliced peach and cucumber, apple cider vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the peppers:

While the peach and cucumber marinate, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers and white bottom of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the balsamic vinegar (carefully, as the liquid may spatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat.

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

Assemble the sandwiches using the bread, fig spread, cooked peppers, and sliced cheeses; season the cheese with salt and pepper.

4 Cook the sandwiches:

Rinse and wipe out the pan used to cook the peppers. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut in half.

Cook the sandwiches:
Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

While the sandwiches cook, add the lettuce and sliced green tops of the scallions to the bowl of marinated peach and cucumber. Toss to combine; season with salt and pepper to taste. Serve the sandwiches with the salad on the side. Enjoy!

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