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

Sweet Pepper & Fig Grilled Cheese

with Romaine Lettuce & Peach Salad

30 MIN
$15.94/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 crisp romaine lettuce and juicy peach marinated with just a touch of vinegar.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    fresh
    ingredients
    Sweet Pepper & Fig Grilled Cheese with Romaine Lettuce & Peach Salad
    Title
    • 3 oz Prosciutto
    • 4 slices Sourdough Pullman Bread
    • 4 oz Sweet Peppers
    • 1 Peach
    • 1 Romaine Lettuce Heart
    • 2 oz Smoked Gouda Cheese
    • 2 oz Fontina Cheese
    • 1 Tbsp Fig Spread
    • 2 Tbsps Balsamic Vinegar
    • 1 Tbsp Rice Vinegar
    • ¼ cup Buttermilk
    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 both cheeses; combine in a bowl. Roughly chop the lettuce. Halve, pit, and thinly slice the peach. 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

    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

    Remove the plastic lining between the slices of prosciutto. Assemble the sandwiches using the bread, fig spread, cooked peppers, prosciutto (tearing into bite-sized pieces before adding), 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 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 peach. Toss to thoroughly combine. Just before serving, add the chopped lettuce; 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 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 both cheeses; combine in a bowl. Roughly chop the lettuce. Halve, pit, and thinly slice the peach. 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

    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

    Remove the plastic lining between the slices of prosciutto. Assemble the sandwiches using the bread, fig spread, cooked peppers, prosciutto (tearing into bite-sized pieces before adding), 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 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 peach. Toss to thoroughly combine. Just before serving, add the chopped lettuce; 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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