Apple Chutney for the Ultimate Grilled Cheese Sandwich
Great Tastes of Manitoba 2010/2011.
This gourmet grilled cheese sandwich takes lunch to the next level.
- 2 tbsp (30 ml) canola oil
- 1 (1) small onion, diced
- 2 (2) EACH Granny Smith, Gala apples, peeled, cored, cut into 1/4 inch (0.5 cm) pieces
- 3/4 cup (175 ml) apple cider vinegar
- 3/4 cup (175 ml) brown sugar
- 1/4 tsp (1 ml) red pepper flakes
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) fresh ginger, finely chopped
- 1/2 cup (125 ml) golden raisins
- 8 slices (8) artesian raisin country bread
- 4 slices (4) medium Cheddar cheese
- 1 cup (250 ml) arugula leaves
Chutney: In a medium saucepan, heat canola oil over medium-high heat. Add onion and sauté 3-4 minutes until onion has softened. Add apples and continue to cook 1-2 minutes. Add vinegar, sugar, pepper flakes, ginger, lemon juice and raisins. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until apples are tender, about 1 hour. Refrigerate chutney for future use.
Assembly: Take 2 slices of the bread. Brush one side of each slice with canola oil. Place one slice with oil side down and lay cheese slice, handful of arugula leaves and 2 -3 Tbsp (30-45 mL) of chutney. Top with remaining bread slice, oil side up. Grill on Panini press. Cook until golden brown and cheese is melted. Cut and serve.
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