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

Sweet Pepper & Fig Grilled Cheese

with Butter Lettuce & Pear Salad

30 MIN
+$3.99/serving 2 Servings
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    From the Test Kitchen

    These flavorful sandwiches highlight layers of smoky gouda and melty fontina cheese, fig spread, and tender sautéed sweet 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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    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    fresh
    ingredients
    Sweet Pepper & Fig Grilled Cheese with Butter Lettuce & Pear Salad
    Title
    • 3 oz Prosciutto
    • 4 slices Sourdough Pullman Bread
    • 4 oz Sweet Peppers
    • 2 oz Smoked Gouda Cheese
    • 2 oz Fontina Cheese
    • 1 Pear
    • 1 Tbsp Fig Spread
    • 1 head Butter Lettuce
    • 2 Tbsps Balsamic Vinegar
    • 1 Tbsp Rice Vinegar
    • ¼ cup Buttermilk
    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 both cheeses; 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 a drizzle 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, sliced cheeses, and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding).

    Cook the sandwiches
    4 Cook the sandwiches

    Rinse and wipe out the pan used to cook the peppers. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. 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. Just before serving, 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

    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 both cheeses; 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 a drizzle 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, sliced cheeses, and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding).

    4 Cook the sandwiches

    Rinse and wipe out the pan used to cook the peppers. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. 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. Just before serving, 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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