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

Sweet Pepper & Fig Grilled Cheese

with Butter Lettuce & Pear Salad

30 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

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 bright flavor, we’re rounding out the dish with a side salad of soft butter lettuce and juicy pear marinated with just a touch of vinegar.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Sweet Pepper & Fig Grilled Cheese with Butter Lettuce & Pear Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 4 oz Sweet Peppers
  • 1 head Butter Lettuce
  • 1 Pear
  • 2 oz Smoked Gouda Cheese
  • 2 oz Fontina Cheese
  • 1 Tbsp Fig Spread
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Rice Vinegar
  • ¼ cup Buttermilk
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the pear:
1 Prepare the ingredients & marinate the pear:

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. Quarter, core, and thinly slice the pear. In a large bowl, combine the sliced pear, 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:

Meanwhile, 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 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 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:

Meanwhile, add half the buttermilk (you will have extra) to the bowl of marinated pear. Toss to thoroughly combine. Add the chopped lettuce; gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

Tips from Home Chefs

Sweet Pepper & Fig Grilled Cheese

Prepare the ingredients & marinate the pear:
1 Prepare the ingredients & marinate the pear:

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. Quarter, core, and thinly slice the pear. In a large bowl, combine the sliced pear, 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:

Meanwhile, 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 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 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:

Meanwhile, add half the buttermilk (you will have extra) to the bowl of marinated pear. Toss to thoroughly combine. Add the chopped lettuce; gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

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