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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.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook stirring occasionally, 2 to 3 minutes, or until lightly browned. 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 and the pancetta is cooked through. Turn off the heat.
Assemble the sandwiches using the bread, fig spread, cooked pepper and pancetta, and sliced gouda and fontina.
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.
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!
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.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook stirring occasionally, 2 to 3 minutes, or until lightly browned. 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 and the pancetta is cooked through. Turn off the heat.
Assemble the sandwiches using the bread, fig spread, cooked pepper and pancetta, and sliced gouda and fontina.
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.
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