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The Art of Cheese — Ploughman’s Grilled Cheese and Apple Chile Chutney Sandwich

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  • Author: Lynda Balslev
  • Yield: 1 sandwich and 2 cups of chutney 1x


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.




  • 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



  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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
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