Sweet Pepper & Fig Grilled Cheese Fill 1 Created with Sketch.

with Butter Lettuce & Peach Salad

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
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These flavorful sandwiches highlight layers of smoky gouda and melty fontina cheese, sweet fig spread, and tender sautéed peppers—deliciously brought together inside crunchy toasted sourdough. For a burst of summery flavor, we’re rounding out the dish with a side salad of soft butter lettuce and juicy peach marinated with just a touch of vinegar.

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fresh
ingredients
Sweet Pepper & Fig Grilled Cheese with Butter Lettuce & Peach Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 1 Peach
  • 1 head Butter Lettuce
  • 4 oz Sweet Peppers
  • 2 oz Smoked Gouda Cheese
  • 2 oz Fontina Cheese
  • 1 Tbsp Fig Spread
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Rice Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the peach:
1 Prepare the ingredients & marinate the peach:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the gouda and fontina. Combine in a bowl. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve and pit the peach; thinly slice. In a large bowl, combine the sliced peach, rice vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the peppers:
2 Cook the peppers:

While the peach marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; 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 splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the peppers are 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 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 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 halve the cooked sandwiches on an angle. 

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

While the sandwiches cook, add the chopped lettuce to the bowl of marinated peach. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy! 

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Prepare the ingredients & marinate the peach:
1 Prepare the ingredients & marinate the peach:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the gouda and fontina. Combine in a bowl. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve and pit the peach; thinly slice. In a large bowl, combine the sliced peach, rice vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the peppers:

While the peach marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; 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 splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the peppers are 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 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 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 halve the cooked sandwiches on an angle. 

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

While the sandwiches cook, add the chopped lettuce to the bowl of marinated peach. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!