Apple Grilled Cheese with Smoked Gouda and Fontina

Apple Grilled Cheese with Smoked Gouda and Fontina
Staff Writer

Deborah Scott

Vintana Grilled Cheese

This recipe hails from Vintana restaurant in San Diego, Calif., and pairs the likely combination of apples and nutty cheese for a unique and exciting grilled cheese. 

Directions

To make the caramelized apple-cider-braised onions, melt the butter in a small sauté pan, and caramelize the onions and garlic cloves. When the onions take on a thick brown consistency, deglaze the pan with the apple cider vinegar and simmer for 5 minutes. 

Heat a small nonstick skillet to medium-high and ladle the clarified butter in. Toast the slices of brioche on 1 side until golden. Place the cheese on each side of the bread and melt. While melting, place the apple slices, the onions, and the bacon slices in the pan to warm through. Spread the fig preserves on one side of the bread and stack to assemble the remaining ingredients. Press the 2 pieces of bread together and toast on each side until golden brown and the cheese has melted. 

Nutrition

Calories per serving:

291 kcal

Daily value:

15%

Servings:

1
  • Carbohydrate, by difference 23 g
  • Protein 8 g
  • Total lipid (fat) 17 g
  • Vitamin A, IU 7 IU
  • Vitamin A, RAE 2 µg
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Calcium, Ca 41 mg
  • Choline, total 30 mg
  • Fatty acids, total monounsaturated 11 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 3 g
  • Folate, DFE 12 µg
  • Folate, food 2 µg
  • Folate, total 8 µg
  • Folic acid 6 µg
  • Fructose 1 g
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 2 µg
  • Magnesium, Mg 70 mg
  • Manganese, Mn 1 mg
  • Niacin 4 mg
  • Phosphorus, P 149 mg
  • Potassium, K 411 mg
  • Retinol 2 µg
  • Selenium, Se 1 µg
  • Sodium, Na 188 mg
  • Starch 1 g
  • Sucrose 1 g
  • Sugars, total 12 g
  • Tocopherol, gamma 4 mg
  • Water 192 g
  • Zinc, Zn 1 mg
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