Blarney Grilled Cheese Chutney Sandwich Recipes

BLARNEY GRILLED CHEESE & CHUTNEY SANDWICH

Steps:

• Spread 1 tsp softened butter on ea slice of bread (may use more as needed).
• Spread 1 tbsp chutney on unbuttered side of half the slices.
• Top chutney w/2 oz sliced Blarney, gouda or smoked gouda cheese.
• Place bread slice on top, buttered side out.
• Over med-low heat, brown in a lrg skillet (turning once or twice) till cheese is melted (1-2 min per side).
• NOTE: Is it not cute the way they have so meticulously told us how to assemble & cook a grilled cheese sandwich? I loved it!

MINI GRILLED CHEESE SANDWICHES WITH CHUTNEY

Steps:

• Form 6 sandwiches with the bread, cheese, and chutney.
• In 2 batches, melt the butter in a large skillet over medium heat and cook the sandwiches until the bread is golden and the cheese has melted, 2 to 3 minutes per side.
• Cut each sandwich into quarters before serving.

OUTDOOR GRILLED CHEESE SANDWICH (CURTIS STONE)

Steps:

• FOR SANDWICH:.
• Preheat the barbecue for medium heat.
• Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
• Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
• Rub the cut sides of the ciabatta with the garlic clove.
• Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
• Remove the ciabatta from the grill and reduce the heat of one burner to low.
• Spread the toasted side of the bottom ciabatta piece with the mustard.
• Spoon the chutney over the other toasted side.
• Scatter half of the Gruyere cheese evenly over the mustard.
• Tear off pieces of the St Andre cheese and scatter it over the Gruyere.
• Then scatter the remaining Gruyere cheese over.
• Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together.
• Lightly brush the sandwich with oil.
• Place the sandwich on the grill over the burner on low heat.
• Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
• Transfer the sandwich to a cutting board; open the sandwich and scatter the arugula over the cheese.
• Close the sandwich.
• Using the serrated knife cut the sandwich into 8 pieces and serve.
• NECTARINE CHUTNEY:.
• Heat the oil in a heavy large saucepan over medium heat.
• Add the mustard seeds and saute until they begin to pop about 30 seconds.
• Add the onion and saute until tender and translucent about 4 minutes.
• Stir in the sugar, vinegar, ginger and pepper flakes.
• Simmer until the sugar dissolves.
• Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup tthickens slightly, stirring occasionally about 10 minutes.
• Now, stir in the salt.