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Grilled Cheese with Fruit Chutney

Source of Recipe

From "The Milk Street Cookbook" by Christopher Kimball


Recipe Introduction

"Homemade chutney is the highlight of this sandwich, but if you use store-bought, look for Stonewall Kitchen Apple Cranberry Chutney or another high-quality variety with a thick texture. This recipe is easily doubled using a 12-inch skillet."

List of Ingredients

◦ 3 to 4 tablespoons chutney
◦ Two �-inch-thick slices sourdough or seeded rye bread
◦ 2 to 3 ounces Gruy�re, Comt�, Gouda, or raclette cheese, thinly sliced
◦ 1 tablespoon salted butter, softened
◦ Kosher salt


Recipe

Evenly spread the chutney over one slice of bread, then top with the cheese in an even layer, followed by the second slice of bread. Spread half the butter over the top of the sandwich, then sprinkle with a pinch of salt.

Heat a 10-inch stainless steel or cast-iron skillet over medium-high for 2 minutes. Reduce heat to low and add the sandwich, buttered side down. Spread the remaining butter over the top of the sandwich, then cover the pan and cook until the bottom is golden brown, 3 to 5 minutes.

Flip the sandwich and cook, covered, until the second side is golden brown and the cheese is melted, 2 to 3 minutes. If the bread toasts faster than the cheese melts, remove from the heat and let sit, covered, for 1 to 2 minutes, or until the cheese is fully melted.

Makes 1 sandwich







❧ Fruit Chutney:

"In India, chutney, or chatni, refers to a variety of sauces made from numerous ingredients. Elsewhere in the world, it is translated mostly as a sweet-savory jam-like condiment. In our version�which was inspired by a chutney by London baker Claire Ptak�red onion lent a slight, pleasant bite. A combination of salted butter and neutral oil worked best for saut�ing. Sulfured and unsulfured dried apricots fared equally well in this recipe. The cooled chutney can be refrigerated for up to two weeks. Our favorite way to use this chutney was in a gooey grilled cheese, but it is also great as a topping for grilled pork chops, in a turkey sandwich, or simply as a component on a cheese board."

◦ 1 large red onion, diced (about 1 � cups)
◦ 2 tablespoons salted butter
◦ 1 tablespoon grapeseed or other neutral oil
◦ Kosher salt
◦ 2 teaspoons coriander seeds, crushed
◦ 1 teaspoon yellow mustard seeds, crushed
◦ 2 Granny Smith apples, peeled, cored, and diced
◦ � cup white sugar
◦ ⅓ cup dried apricots, diced
◦ ⅓ cup dried cherries, coarsely chopped
◦ ⅓ cup dried currants
◦ ⅓ cup cider vinegar
◦ ⅓ cup water

In a medium saucepan over medium, combine the onion, butter, oil, and ⅛ teaspoon salt. Cook, stirring occasionally, until the onion is softened, 9 to 11 minutes.

Add the coriander and mustard seeds and cook for 1 minute. Stir in the apples, sugar, and � teaspoon salt. Cook until the sugar is dissolved, about 1 minute. Add the apricots, cherries, currants, vinegar and water, then stir to combine.

Bring to a simmer and cook until the chutney is thickened but the apples still hold their shape, 10 to 12 minutes.
Remove from the heat and cool.

Makes about 2 � cups