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

Sweet Pepper & Fig Grilled Cheese

with Butter Lettuce & Peach Salad

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
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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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tips & techniques
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! 

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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!