Grilled Cheese Sandwiches with Apple Chutney

Granny Smith apples are great in this chutney as they hold up well in cooking and add the right level of tartness for a grilled cheese sandwich
Originally published October, 2008

Recipe by Paula Bowman
Photo by Yvonne Duivenvoorden
Food styling by Claire Stubbs
Prop styling by Arren Williams

• 2 Granny Smith apples, peeled, cored and cut into ¼-inch thick slices (about 3 cups)
• ¼ red onion, thinly sliced (about ½ cup)
• ¼ cup golden brown sugar
• ¼ cup apple cider vinegar
• ¼ cup golden raisins or cranberries
• pinch cumin
• ¼ cup unsalted butter, softened
• 12 slices whole-grain bread
• 6 (4-inch square) slices old cheddar cheese

1. Add first five ingredients and 1 tbsp butter to a small skillet over medium heat. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove lid and simmer over low heat until liquid is syrupy and mostly evaporated. Let cool.
2. Spread each slice of bread with remaining butter. Turn over 6 slices and spread each with 1 tablespoon chutney. Place 1 slice of cheese on top of each chutney slice and top with remaining slices, butter sides up.
3. Heat a large skillet over medium-low heat. Cook sandwiches, working in batches if necessary until golden on bottom. Turn once and cook other side until golden and cheese has melted, about 6 minutes total. Serve remaining chutney on the side or refrigerate for later use.

Chef Tips

• This chutney recipe is easily doubled and is great served with pork or chicken or later spread on leftover sandwiches.
• Chutney can be left off sandwiches and served as a condiment on the side if preferred.