Persimmon Grilled Cheese

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Persimmon Grilled Cheese

November 30, 2016
CA Grown Mom

Susan Phillips

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Eat the Season!
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Eat the Season!
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Persimmon Grilled Cheese

Persimmon Grilled Cheese

Persimmon season is here!  And don’t blink, because it’s a short one.   For most other states, persimmons can seem like an out-of-reach, exotic fruit that people only dream of getting their hands on!  

Here is your chance to take full advantage of this delicious, California native in an entirely new way this year.  Add it to your grilled cheese!  The persimmon lends a slightly sweet flavor and is the perfect compliment to the spicy arugula and salty cheese nestled between two pieces of fresh sourdough bread.  The persimmon’s texture is similar to that of a firm tomato, so don’t worry about it getting too soft in the sandwich.   

 

Persimmon Grilled Cheese

Gooey, crispy, grilled cheese goodness!

 

 

Persimmon Grilled Cheese

Of course, we started with fresh and firm Fuyu persimmons straight from California.  I bought these at my local Costco.

 

Persimmon Grilled Cheese

The key to a crispy, crunchy, evenly toasted grilled cheese is to butter each side of the bread all the way to the edges.  Only butter one side (the side being put face down onto the skillet) of each piece and set one slice in the hot skillet

 

dsc_0Persimmon Grilled Cheese837

Top with fresh mozzarella

 

Persimmon Grilled Cheese

Top the cheese with three large slices of persimmon.  Add another layer of mozzarella and add the other slice of bread, buttered side face up and grill for several minutes on each side, making sure not to burn the bread.  You can lower the temperature if needed

 

Persimmon Grilled Cheese

Once the cheese is melted, open the sandwich up and add the arugula.  Close it back up and using a sharp knife, slice into handy sections.

 

Persimmon Grilled Cheese

YUM-O!

Two thumbs up for persimmon season!

Here is the recipe for ya…

Persimmon Grilled Cheese
Serves 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 Fuyu persimmon, sliced thin
  2. 10 thick slices fresh mozzarella
  3. Handful of arugula
  4. 4 slices sourdough bread
  5. Butter, room temperature
Instructions
  1. Butter one side of each of the slices of bread. Heat up skillet to medium
  2. Place buttered slice face down onto skillet. Add a layer of mozzarella, layer of persimmon, and another layer of mozzarella. Toast until cheese is melted
  3. Remove from skillet and open up to add arugula to sandwich
  4. Slice and enjoy!
Adapted from Inspiration
Adapted from Inspiration
California Grown http://www.californiagrown.org/

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