Grilled Cheese with Peach Chutney

  • Prep Time: 15m
  • Cook Time: 35m
  • Total Time: 50m
  • Serves: 4 people
  • Category:

Ingredients

For the chutney

  • 3 large yellow peaches
  • 1/2 c minced yellow onion
  • 1/3 c raisins
  • 3/4 c red wine vinegar
  • 1 tbsp. honey
  • 1/4 tsp. pepper
  • 1/2 tsp. sea salt
  • 1/4 tsp. red chili flakes
  • 1 tbsp. lemon zest
  • 2 tbsp. fresh lemon juice

For the grilled cheese

  • 1 loaf fresh sourdough boule
  • butter, for grilling
  • 3 c grated fontina cheese
  • 1/2 c grated parmesan cheese

Instructions

  1. Peel peaches, cut in half, remove and discard the pit, and chop into small pieces.
  2. In a large, non-reactive pot, combine the peaches, onion, raisins, vinegar, honey, pepper, salt, chili flakes, lemon zest and juice. Bring the mixture to a simmer and cook, stirring occasionally, for about 20 minutes or until most of the vinegar has cooked off and the mixture thickens. Remove from heat and place pot into pre-prepared ice bath. Chutney can be kept covered in the fridge for a week.
  3. When you’re ready to make your sandwiches, heat up your griddle or pan to medium heat. Cut the sourdough into one inch slices (you’ll need 8 slices here) and generously butter the outsides.
  4. Mix the cheeses together in a mixing bowl with the basil. Divide the cheese between four of the slices.
  5. Place a few tablespoons of peach chutney on top of the cheese mixture and close up each sandwich.
  6. Griddle each sandwich for 3 minutes per side or until lightly browned. If you have a heavy lid for some weight on top, that will help the filling stay together.

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