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Grilled Cheese with Fruit Chutney

Grilled Cheese with Fruit Chutney

  • Makes
    1 sandwich servings
  • Cook Time
    10 minutes

Homemade chutney was 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.

Ingredients
  • 3-4

    tablespoons chutney

  • 2

    ½-inch-thick slices sourdough or seeded rye bread

  • 2-3

    ounces Gruyere, Comte, Gouda or raclette cheese, thinly sliced

  • 1

    tablespoon salted butter, softened

  • Kosher salt

Step 1

Evenly spread the chutney over 1 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.

Step 2

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 remaining butter over the top of sandwich, then cover the pan and cook until the bottom side is golden brown, 3 to 5 minutes.

Step 3

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, cover the pan, remove from heat and let sit 1 to 2 minutes until the cheese is fully melted. Cut in half and serve.

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