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

with Romaine & Peach Salad

30 MIN
2 Servings
Wellness at Blue Apron
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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, fig spread, and tender sautéed bell pepper—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 bites of juicy peach.
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    Dietary Information

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    Vegetarian 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
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    fresh
    ingredients
    Sweet Pepper Grilled Cheese with Romaine & Peach Salad
    Title
    • 4 slices Sourdough Pullman Bread
    • 1 Peach
    • 1 Bell Pepper
    • 1 Romaine Lettuce Heart
    • 2 oz Smoked Gouda Cheese
    • 2 oz Fontina Cheese
    • 1 Tbsp Fig Spread
    • 2 Tbsps Balsamic Vinegar
    • 1 Lemon
    • 2 Tbsps Crème Fraîche
    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the gouda and fontina. Roughly chop the lettuce. Halve, pit, and thinly slice the peach. Quarter and deseed the lemon. In a large bowl, whisk together the crème fraîche and the juice of 2 lemon wedges (you will have extra); season with salt and pepper.

    Cook the pepper
    2 Cook the pepper

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat.

    Assemble the sandwiches
    3 Assemble the sandwiches

    Assemble the sandwiches using the bread, fig spread, cooked pepper, and sliced gouda and fontina; season with salt and pepper.

    Cook the sandwiches
    4 Cook the sandwiches

    Rinse and wipe out the pan. 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

    Just before serving, add the chopped lettuce and sliced peach to the bowl of dressing; 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 & make the dressing
    1 Prepare the ingredients & make the dressing

    Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the gouda and fontina. Roughly chop the lettuce. Halve, pit, and thinly slice the peach. Quarter and deseed the lemon. In a large bowl, whisk together the crème fraîche and the juice of 2 lemon wedges (you will have extra); season with salt and pepper.

    2 Cook the pepper

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat.

    Cook the pepper
    Assemble the sandwiches
    3 Assemble the sandwiches

    Assemble the sandwiches using the bread, fig spread, cooked pepper, and sliced gouda and fontina; season with salt and pepper.

    4 Cook the sandwiches

    Rinse and wipe out the pan. 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

    Just before serving, add the chopped lettuce and sliced peach to the bowl of dressing; 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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