Grilled Cheese with Nectarine Chutney
Curtis Stone's Outdoor Grilled Cheese Sandwich
- For the Sandwich:
- 1 loaf Ciabatta (about 12 inches long by 4 1/2 inches wide)
- Olive Oil (for brushing)
- 1 large Garlic clove
- 3 tablespoons Dijon Mustard
- 1 cup Nectarine Chutney (recipe follows)
- 1 8- ounce piece Gruyere Cheese (rind trimmed; cheese grated; about 2 cups)
- 1 4- ounce wedge St. Andre Cheese (rind trimmed)
- 1 cup Baby Arugula
For the Nectarine Chutney:
- 2 teaspoons Canola Oil
- 1 teaspoon Yellow Mustard Seeds
- 1 small White Onion (finely diced)
- 2/3 cup Sugar
- 1/3 cup White Wine Vinegar
- 1 teaspoon finely chopped peeled fresh Ginger
- 1/4 teaspoon dried Red Pepper Flakes
- 4 whole firm but ripe Nectarines (about 1 1/2 pounds total; pitted; cut into about 1-inch pieces)
- 1/2 teaspoon Salt
- For the Sandwich: Preheat the barbecue to medium heat. Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible. Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper. Rub the cut sides of the ciabatta with the garlic clove. Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes. Remove the ciabatta from the grill and reduce the heat of one burner to low. Spread the toasted side of the bottom ciabatta piece with the mustard.
- Spoon the chutney over the other toasted side. Scatter half of the Gruyère cheese evenly over the mustard. Tear off pieces of the St. Andre cheese and scatter it over the Gruyère. Then scatter the remaining Gruyère cheese over. Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together. Lightly brush the sandwich with oil. Place the sandwich on the grill over the burner on low heat. Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
- Transfer the sandwich to a cutting board. Open the sandwich and scatter the arugula over the cheese. Close the sandwich. Using the serrated knife cut the sandwich into 8 pieces and serve.
For the Nectarine Chutney: Heat the oil in heavy large saucepan over medium heat. Add the mustard seeds and sauté until they begin to pop about 30 seconds. Add the onion and sauté until tender and translucent about 4 minutes. Stir in the sugar, vinegar, ginger and pepper flakes. Simmer until the sugar dissolves. Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup thickens slightly stirring occasionally about 10 minutes. Stir in the salt. Remove from heat and store in the fridge for up to one week in an air tight container.
1. You can use any kind of relish or chutney on this sandwich. Chutney is a great way to preserve your fruit and make it last a few more weeks. You can substitute any stone fruit, like peaches or plums.
2. If your grill doesn’t have a lid, flip the sandwich when it is about halfway done to heat it all the way through. To avoid getting burnt, have a pan or plate ready by the grill to transfer the hot sandwich!