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Sweet Pepper & Fig Grilled Cheese
with Butter Lettuce & Peach Salad
30 MIN
2 Servings
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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NutritionPER SERVING
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Calories630 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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