OUTDOOR GRILLED CHEESE SANDWICH (CURTIS STONE)
I like some of Curtis Stone's recipes and this one I love! However, since nectarines aren't one of my favorite foods we subbed Apricot Chutney with the dish instead of Tangerine Chutney. To make things simpler - I will post it as was intended. My Apricot Chutney is very simple; apricot jam or preserves, rice vinegar, mustard seed & fresh minced ginger - put it in a pan bring to boil and conitnue stirring often until reduced to 2 cups & voila! Make the nectarine syrup first - then you can take care of the ciabatta! ;) It takes about 25 minutes to make.
Provided by Manami
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- FOR SANDWICH:.
- Preheat the barbecue for 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 Gruyere cheese evenly over the mustard.
- Tear off pieces of the St Andre cheese and scatter it over the Gruyere.
- Then scatter the remaining Gruyere 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.
- NECTARINE CHUTNEY:.
- Heat the oil in a heavy large saucepan over medium heat.
- Add the mustard seeds and saute until they begin to pop about 30 seconds.
- Add the onion and saute 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 tthickens slightly, stirring occasionally about 10 minutes.
- Now, stir in the salt.
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