Transform your grilled cheese with the creamy richness of Brie paired with the fruity zing of cherry chutney.
These Brie sandwiches are a surprising twist to the typical recipe, making them ideal for a poolside brunch or any family gathering.
Simple yet packed with flavor, this recipe turns a casual meal into a memorable experience.
Ingredients
- Yields 1 jar of chutney and 2 sandwiches
- For the cherry chutney
- 1 eating apple, grated
- 14 oz fresh cherries, pitted and chopped
- ½ tsp mustard seeds
- ¾ tsp crushed coriander seeds
- 3.5 oz soft brown sugar
- 2.5 fl oz cider vinegar
- For the sandwiches
- 2 oz Brie, sliced
- A handful of rocket leaves
- 4 slices sourdough bread
Preparation Steps
- To prepare the chutney, combine all ingredients in a saucepan, bring to a boil, then let simmer for 45 minutes, stirring occasionally. Once ready, transfer to a sterilized jar with a secure lid.
- This chutney can be stored for up to 3 months in a cool, dark area, and it's best to wait two weeks before enjoying.
- For the grilled cheese, layer the Brie and rocket on two slices of bread, and spread the remaining slices generously with the chutney.
- Press the sandwiches together firmly, then cook on a preheated griddle pan.
- Place a heavy item, like another pan, on top of the grilled cheese to help meld the ingredients as they cook.
- Once the bread is golden and the Brie has melted—approximately 1-2 minutes on each side—cut the sandwiches into wedges and serve immediately.
A griddle pan is essential for achieving that golden, crispy crust on your grilled cheese, but the cleanup can be daunting. Consider investing in a sandwich press with non-stick plates and a removable drip tray, like this Stainless Steel Panini Press Grill from Walmart.
