Tomato Chutney Grilled Cheese Sandwich
Ingredients
For the tomato chutney
- 1.5 pounds ripe tomatoes, peeled, cored and cut into chunks (deseed if you prefer)
- 1 red onion, peeled and cut into chunks
- 1 inch fresh ginger, peeled and minced
- ½ cup light or dark brown sugar
- ½ cup cider or white vinegar
- ½ cup water
- salt, pepper and crushed red pepper flakes to taste
For one grilled cheese sandwich
- 2 slices bread per person
- ¼ cup grated sharp cheddar cheese, more or less
- butter
- chutney
Instructions
Make the chutney
- Place the tomatoes, onions, ginger, salt and pepper into a food processor and pulse until the pieces are small, but not paste like
- Measure the sugar, vinegar, water and red pepper flakes into a heavy saucepan.
- Mix in the tomato mixtures and bring to a boil. Reduce the heat to a simmer and continue cooking until most of the liquid has evaporated and the chutney has thickened. If desired, place a lid at an angle or use a spatter shield to prevent tomato splatters.
- Taste and adjust the seasoning as desired. Allow to cool, then transfer to a jar. It will keep in the fridge for 2 weeks or so.
For the grilled cheese
- Butter one side of the bread slices. Place butter side down on a cutting board. Spread chutney on each slice. Top with cheese then assemble the sandwich.
- Grill in your favorite skillet, grill pan or panini press until the cheese is melted and the outside is nicely brown.