OUTDOOR GRILLED CHEESE SANDWICH (CURTIS STONE)

Outdoor Grilled Cheese Sandwich (Curtis Stone) image

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

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 loaf ciabatta (about 12 inches)
olive oil (for brushing)
salt & freshly ground black pepper
1 large garlic clove
3 tablespoons Dijon mustard
8 ounces gruyere cheese (rind trimmed, cheese grated, about 2 cups)
4 ounces wedge st. andre cheese (rind trimmed)
1 cup baby arugula
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
1 1/2 lbs nectarines (whole firm but ripe, pitted, & cut into 1-inch pieces)
1/2 teaspoon salt

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.