Subscribe
Apple Chutney for the Ultimate Grilled Cheese Sandwich Recipe
  • Dinner

Apple Chutney for the Ultimate Grilled Cheese Sandwich

Take your grilled cheese sandwich to another level! Start by making an apple, ginger and lemon juice chutney. Use raisin bread for the sandwich and add chutney, arugula, sliced gala apples and cheddar cheese. You won’t look at a grilled sandwich the same again. Great for lunch or as quick supper for those busy weeknights.

Prep Time

Servings

4 cups

Apple Chutney

2 Tbsp canola oil (30 mL)

1 small onion, diced (1)

2 Each Granny Smith, Gala apples, peeled, cored, 1/4 inch (0.5 cm) pieces (2)

3/4 cup apple cider vinegar (175 mL)

3/4 cup brown sugar (175 mL)

1/4 tsp red pepper flakes (1 mL)

1 Tbsp lemon juice (15 mL)

1 Tbsp fresh ginger, finely chopped (15 mL)

1/2 cup golden raisins (125 mL)

Grilled Cheese

8 slices artesian raisin country bread (8)

4 slices medium cheddar cheese (4)

1 cup arugula leaves (250 mL)

2 Tbsp canola oil (30 mL)

Apple Chutney

  1. In a medium saucepan, heat canola oil over medium-high heat.
  2. Add onions and sauté 3-4 minutes until onions have softened and appear translucent. Add apples and continue to cook 1-2 minutes. Add vinegar, sugar, pepper flakes, ginger, lemon juice and raisins. Bring mixture to a boil.
  3. Cover and reduce heat. Simmer, stirring occasionally, until apples are tender. About 1 hour. Refrigerate chutney for future use.

Grilled Cheese

  1. Using 2 slices of bread, brush canola oil on one side of each slice. On panini press, or 10-inch stovetop pan, place one slice of bread oil side down. Add one cheese slice, a handful of arugula leaves, and 2 Tbsp (30 mL) of chutney. Top with remaining bread slice, oil side up.
  2. Grill on panini press, or in stovetop pan, over medium heat. If cooking in pan, flip once. Sandwich is done when cheese is melted and bread is golden brown. Cut and serve.

Ingredients

Apple Chutney

2 Tbsp canola oil (30 mL)

1 small onion, diced (1)

2 Each Granny Smith, Gala apples, peeled, cored, 1/4 inch (0.5 cm) pieces (2)

3/4 cup apple cider vinegar (175 mL)

3/4 cup brown sugar (175 mL)

1/4 tsp red pepper flakes (1 mL)

1 Tbsp lemon juice (15 mL)

1 Tbsp fresh ginger, finely chopped (15 mL)

1/2 cup golden raisins (125 mL)

Grilled Cheese

8 slices artesian raisin country bread (8)

4 slices medium cheddar cheese (4)

1 cup arugula leaves (250 mL)

2 Tbsp canola oil (30 mL)

Did you know?

Did you know?

Directions

Apple Chutney

  1. In a medium saucepan, heat canola oil over medium-high heat.
  2. Add onions and sauté 3-4 minutes until onions have softened and appear translucent. Add apples and continue to cook 1-2 minutes. Add vinegar, sugar, pepper flakes, ginger, lemon juice and raisins. Bring mixture to a boil.
  3. Cover and reduce heat. Simmer, stirring occasionally, until apples are tender. About 1 hour. Refrigerate chutney for future use.

Grilled Cheese

  1. Using 2 slices of bread, brush canola oil on one side of each slice. On panini press, or 10-inch stovetop pan, place one slice of bread oil side down. Add one cheese slice, a handful of arugula leaves, and 2 Tbsp (30 mL) of chutney. Top with remaining bread slice, oil side up.
  2. Grill on panini press, or in stovetop pan, over medium heat. If cooking in pan, flip once. Sandwich is done when cheese is melted and bread is golden brown. Cut and serve.

Nutritional Analysis

Calories

457

Total Fat

19.3 g

Saturated Fat

3.8 g

Cholesterol

20 mg

Sodium

474 mg

Carbohydrates

59.5 g

Fiber

2.4 g

Sugar

24.7 g

Protein

9.3 g

Potassium

380 mg

Related Recipes

  • Dinner

Grilled Black Tiger Shrimp with Tlatonile Sauce
  • Dinner

Grilled Arctic Char Nicoise
  • Dinner

Manhattan Clam Chowder
Subscribe

Subscribe to our newsletter