Past Recipes
Cheesy Sweet Onion Panini

Cheesy Sweet Onion Panini with Truffle Fries

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Chef Elana is completely unabashed about her favorite food: the humble grilled cheese sandwich. She loves playing around with this diner staple, always to very delicious results. In this classed-up version, caramelized leek and Vidalia onion add sweetness to the crisp yet melty panini which features not one but two cheeses: Gruyère and Fontina. Add, to round out this sensational dish, there’s a mound of fragrant, crispy truffle fries. Welcome to cheese lovers’ heaven.
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

  • Calories 870
  • Protein 32g
  • Total Carb 88g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 3 packets
    • unsalted butter
  • leek
    • 1
    • leek
  • russet potatoes
    • 2
    • russet potatoes
  • baby arugula
    • 1 ounce
    • baby arugula
  • sweet Vidalia onion
    • 1
    • sweet Vidalia onion
  • truffle zest
    • 1 packet
    • truffle zest
  • sourdough bread
    • 4 slices
    • sourdough bread
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese
  • shredded Gruyère cheese
    • 3 ounces
    • shredded Gruyère cheese
  • parsley
    • 1/4 ounce
    • parsley

What You’ll Need

  • water
  • 12" large pan
  • baking sheet
  • 10" medium heavy pan (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Set butter aside at room temperature to soften. Rinse leek, halve lengthwise, then thinly slice crosswise. Place leek in a bowl of cold water, separating pieces with your fingers, to let dirt sink to bottom. Rinse potatoes, halve lengthwise, and flip cut-side down. Cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Rinse arugula and pat dry. Peel onion, halve, and thinly slice. 

  2. Sauté Aromatics

    Sauté Aromatics

    Remove leek from water and pat dry with a paper towel. Heat 1 packet butter and 1 teaspoon olive oil in a large pan over medium heat. When butter is foamy, add leek and onion and cook until onion is soft and translucent, about 5 minutes. Add ¼ teaspoon salt and 3 tablespoons water and continue to cook until leeks are very soft, 3-5 minutes more. Remove pan from heat and set aside. 

  3. Bake Fries

    Bake Fries

    While aromatics soften, on a baking sheet, toss potatoes with 1½ tablespoons olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer and bake until crisp and tender, 20-25 minutes. Remove from oven and sprinkle over half of truffle zest. Toss to combine and set aside. 

  4. Assemble Panini

    Assemble Panini

    While fries bake, place bread slices on a clean, dry surface and spread remaining butter on 1 side of each bread slice. Flip slices and spread mustard on plain sides. Top mustard sides of 2 slices with half of cheese blend, all of sautéed aromatics, and arugula. Top with remaining cheese blend and finish with remaining bread slices, buttered-side up. 

  5. Cook Panini

    Cook Panini

    Wipe pan from aromatics clean and return to medium heat. When pan is hot (carefully hover your hand above the pan, you should be able to feel the heat), add both panini. Place a medium heavy pan or large plate on top. Cook until bread is golden brown and cheese is melted, 2-3 minutes per side.

  6. Finish Fries and Plate Panini

    Finish Fries and Plate Panini

    While panini cook, rinse parsley and pat very dry with paper towel. Pick leaves, discarding stems, and roughly chop. Toss fries on baking sheet with chopped parsley, then taste and sprinkle over salt and additional truffle zest as desired. Cut panini on a diagonal and serve with truffle fries. Dig in!

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