Bless you, grilled cheesus.
(Yeah, we’re back to that again.)
I recently purchased a “blazing tomato chutney” at the Rockefeller Center farmer’s market to pair with a cheddar cheese. Then, one Sunday afternoon, I decided I’d rub my hands together and make a dynamite grilled cheese.
And, yeah. It rocked.
Disclaimer: I highly recommend the chutneys and jams from Beth’s Farm Kitchen.
Grilled Cheese With Tomato Chutney
4 oz. sharp cheddar cheese, sliced
2 Tbps. spicy tomato chutney
2 slices whole wheat bread
Butter and extra-virgin olive oil for pan
Assemble Sandwich: layer cheddar on one slice of bread. Spread chutney on other slice of bread. Press together in sandwich form. (Self-explanatory, no?)
Heat 1 Tbsp. butter and 1 Tbsp. olive oil in a medium saute pan over medium-low heat. Add sandwich, cover, cook for 5-7 minutes or until golden brown on one side. Flip, cover, cook 5-7 minutes until golden brown. Transfer to cutting board, slice in half, serve.