Pickles And Fruit Chutney Grilled Cheese
Pickles And Fruit Chutney Grilled Cheese
With pantry ingredients like French cornichons and fruit chutney, a classic grilled cheese gets an interesting upgrade.Recipe courtesy of West of the Loop
Prep Time
5
minutes
Cook Time
13
minutes
Servings
2
Total time: 18 minutes
Ingredients
- 4 tablespoon butter
- 4 slices of italian bread
- 4 ounce aged cheddar, such as cabot creamery private stock, sliced thinly
- 7 or 8 cornichons sliced lengthwise
- 1 jar tart fruit chutney, such as plum or rhubarb
Directions
- Melt butter in a large nonstick skillet.
- Cover each slice of bread with cheese and place the sliced cornichons on top of the cheese on two of the slices.
- Top each slice of bread containing cornichons with a slice of plain bread and cheese, so that the cornichons are sandwiched between two layers of cheese and you have two sandwiches.
- When the butter in the skillet is melted, turn the heat to medium and add the sandwiches to the skillet.
- Toast the sandwiches until the underside is golden brown, about five minutes.
- Add the remaining tablespoons of butter to the skillet and flip the sandwiches over.
- To serve, cut the sandwiches in half and drizzle with chutney.
- Pass additional chutney on the side.