Grilled Cheese with Curried Apple Chutney
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More often than I would like to admit, I open the fridge and think: How can this be? How can there be nothing to make for dinner? Again.
A few nights ago this happened, but as I was closing the door, a spot of color — a few tablespoons of curried apple chutney in a jam jar — caught my eye and saved the day.
I had made the chutney, a mix of stewed apples, onion, ginger, vinegar, sugar, and curry a few weeks ago to pair with smoked gouda in a grilled cheese for a post over on the Wisconsin Cheese Talk blog. A spoonful of this sweet, tart, spicy condiment goes a long way, and the little that remained in the jar proved plenty for two good-sized grilled cheese made on peasant bread using my favorite Suzanne Goin technique.Print
For the chutney:
- 2 large apples, peeled, cored, and roughly chopped
- 1 small onion, thinly sliced
- ¼ cup apple cider vinegar
- ¼ cup sugar
- zest of 1 orange
- 1 teaspoon curry powder
- pinch kosher salt
- pinch red pepper flakes to taste
- 1 bay leaf
- 1 inch knob of fresh ginger, peeled and minced
- one lemon
- small handful of cilantro, minced
For 1 grilled cheese:
- 2 slices good, bakery style bread
- neutral oil such as canola or grapeseed
- 1–2 tablespoons curried apple chutney
- Gouda, grated
Make the chutney:
- Combine all of the chutney ingredients with the exception of the lemon and cilantro in a small saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Uncover, mash the apples with a spoon (or potato masher or whisk) to help them breakdown, give everything a stir, cover and continue cooking for 10 minutes or until the mixture has thickened slightly.
- Uncover, stir, and add the juice of half a lemon and the minced cilantro. Stir, taste, and adjust seasoning as needed: a pinch more salt or pepper flakes, a squeeze more lemon, etc. Transfer chutney to a storage vessel, let cool completely, cover and refrigerate.
Make the grilled cheese:
- Preheat oven to 400°. Heat an oven-proof skillet over medium-high heat. Spread a thin layer of mayonnaise over one side of each slice of bread. Add a thin layer of oil (2 teaspoons or so) to skillet. When the oil is hot, place the bread, mayonnaise side down in pan and let cook until golden, about 3 minutes. Remove pan from heat, transfer bread to work surface.
- Spread a layer of chutney over each non-toasted side of bread. Top with a handful of grated cheese. Place each slice of bread back into pan (cheese side up) and transfer skillet to the oven. Bake until cheese is melted, 5-7 minutes.
- Remove skillet from oven, press the two pieces of bread together, melted cheese sides in. Halve sandwich on a diagonal and let cool briefly before eating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: stovetop
- Cuisine: American, Indian
Keywords: Chutney, curried, apple