Name: The Art of Cheese — Ploughman’s Grilled Cheese and Apple Chile Chutney Sandwich
Cuisine: English
Ingredients: 2 slices sourdough or ciabatta bread, cut 1/2-inch thick; Salted butter, softened; 2 ounces coarsely grated cheese, such as aged Havarti or sharp Cheddar; Red onion slices; Thinly sliced apple, such as Granny Smith or Fuji; Baby kale leaves; 2 tablespoons Apple Chile Chutney (recipe below); 1 tablespoon olive oil; 1 yellow onion chopped; 2 to 3 red chile peppers, depending on size and heat, stemmed and seeded, chopped (about 1 cup); 2 large Granny Smith apples, peeled, cored and diced; 1 cup apple cider vinegar; 1/2 cup golden raisins; 1/3 cup brown sugar; 2 tablespoons grated peeled ginger, with juices; 1 teaspoon yellow mustard seeds; 1/2 teaspoon turmeric; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt

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. For the chutney, Add a mix of mild and hot chile peppers for flavor and heat. I used a red jalapeño and sweet Hungarian and Gypsy peppers in this batch.

Ingredients

Scale

Sandwich

2 slices sourdough or ciabatta bread, cut 1/2-inch thick
Salted butter, softened
2 ounces coarsely grated cheese, such as aged Havarti or sharp Cheddar
Red onion slices
Thinly sliced apple, such as Granny Smith or Fuji
Baby kale leaves
2 tablespoons Apple Chile Chutney (recipe below)

Apple Chile Chutney

1 tablespoon olive oil
1 yellow onion chopped
2 to 3 red chile peppers, depending on size and heat, stemmed and seeded, chopped (about 1 cup)
2 large Granny Smith apples, peeled, cored and diced
1 cup apple cider vinegar
1/2 cup golden raisins
1/3 cup brown sugar
2 tablespoons grated peeled ginger, with juices
1 teaspoon yellow mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Sandwich

Butter one side of each bread slice. Heat a skillet over medium heat. Add one bread slice to the skillet, butter-side down. Mound the cheese evenly over the bread. Cover the pan and cook until the cheese is mostly melted, about 3 minutes. Place a layer of onion over the cheese, then top with apple slices and kale leaves.
Spread 1 to 2 spoonfuls of chutney over the kale, but not entirely to the edges. Place the second bread slice over the chutney, butter side up. Using a spatula, carefully flip the sandwich and gently press down.
Cover the skillet and cook until the cheese is thoroughly melted and the bread is golden brown, 1 to 2 minutes. Transfer to a plate and cut in half. Eat immediately.

Apple Chile Chutney

Combine all of the ingredients in a large saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves. Continue to cook, stirring frequently, until the chutney thickens, about 20 minutes.
Cool completely, then transfer to a jar and refrigerate. The chutney will keep in the refrigerator for up to 2 weeks.

Category: Main
Cuisine: English