I had never thought to put chutney inside a grilled cheese until I saw a ploughman’s lunch at a pub in London and wondered what would happen if I pressed the whole plate into a sandwich. Two slices of thick country bread, spread with strong mustard, layered with Castello Aged Havarti, apple chile chutney, thin apple slices, baby kale, and sliced onion. Buttered on the outside and grilled in a skillet until golden and melted.
The chutney is the ingredient that makes this more than a grilled cheese. It is sweet and spicy and it melts into the Havarti as the sandwich heats. The apple slices stay crisp inside, the kale wilts slightly, and the mustard lingers on your tongue after every bite. It is a pub lunch between two slices of bread. A keeper for the recipe box.
Tips for Making Ploughman’s Grilled Cheese
Layer carefully for even melting
Cheese first, directly on the bread, so it melts against both slices. Then chutney, apple, kale, and onion in the centre. 
If the fillings are piled too thick, the outside burns before the inside melts. Thin, even layers cook more evenly.
Grill on medium heat, not high
Butter the outside of both slices generously. Medium heat, three to four minutes per side. The bread should be deep golden brown and the cheese should be visibly melted at the edges.
High heat burns the butter before the cheese has time to melt. Patience here is the difference between a good grilled cheese and a great one.
The Art of Cheese — Ploughman’s Grilled Cheese and Apple Chile Chutney Sandwich
- Total Time: 20 minutes
- Yield: 1 sandwich and 2 cups of chutney 1x
Description
Sharp cheese, a smear of spiced fruit chutney, and a dab of strong mustard between thick slices of bread make up the perfect ploughman’s sandwich.
Ingredients
- 2 slices of thick country-style bread
- 2 tablespoons strong mustard
- 2 slices Aged Havarti Cheese
- 1/4 cup apple chile chutney
- 1/4 apple, thinly sliced
- 1/4 cup baby kale leaves
- 1/4 small onion, thinly sliced
- Butter for grilling
Instructions
- Spread mustard on one side of each slice of bread.
- Layer one slice of bread with cheese, chutney, apple slices, kale leaves, and onion.
- Top with the second slice of bread, mustard side down.
- Butter the outside of the sandwich.
- Grill the sandwich in a skillet over medium heat until the bread is golden and the cheese is melted, about 3-4 minutes per side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: British
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 20
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
Frequently Asked Questions
What is apple chile chutney?
A chunky condiment made from apples and chili peppers, cooked with vinegar and sugar. It is sweet, spicy, and tangy. If you cannot find it, mango chutney or any fruit chutney works.
What is Castello Aged Havarti?
A Danish semi-soft cheese that melts smoothly and has a slightly tangy, nutty flavour. Any good melting cheese works, but Havarti is creamier than cheddar.
Can I use a different bread?
Thick country bread or sourdough works best. The bread needs to be sturdy enough to hold the fillings and absorb the butter without falling apart.
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon