Grilled Sharp Cheddar Sandwiches with Onion-Applesauce Chutney
Persons
12
Serving Size
1 sandwich
Ingredients
- 2 cups (drained) Gills Diced Pickled Red Onions, plus 1 cup pickling liquid
- 2 tablespoons cooking oil
- 24 whole cloves
- 4 cinnamon sticks, broken in half
- 1 1/2 tsp coriander seeds (optional)
- 1 1/2 lb firm tart apples, such as Granny Smith, peeled, cored, and diced
- 1 2/3 cups sugar
- 1 1/2 cups white or cider vinegar
- 3/4 cup softened butter
- 24 thick slices crusty artisan-style bread
- 1/4 cup Dijon-style mustard
- 1 1/2 lb sliced or shredded sharp Cheddar cheese
Instructions
- Heat oil in a medium saucepan over medium-high heat. Add cloves, cinnamon, and coriander (optional), then cook while stirring until toasted, about 1 minute.
- Add onions, pickling liquid, apples, sugar, and vinegar and cook while stirring until sugar dissolves.
- Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until mixture is the consistency of chunky applesauce, 30 to 35 minutes.
- Set aside to cool. Add salt to taste, then cover and refrigerate until ready to use.
- For each sandwich, spread about 1 1/2 tsp butter on each of 2 slices of bread. Top non-buttered side of one slice with 1 tsp mustard and 2 oz cheese. Spread non-buttered side of second slice with 2 1/2 tbsp chutney (avoiding cinnamon sticks and cloves) and place on top of cheese (buttered side up).
- Grill, pan-fry, or use a panini press to cook until golden brown and cheese is melted, about 3 minutes per side (or 3 minutes total for a panini press).
- Serve with about 1 1/2 tbsp chutney on the side.
- Grilled Sharp Cheddar Sandwiches with Onion-Applesauce Chutney
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