Say Cheese to Chutney.
If you’re looking for a speedy and satisfying lunch option, look no further than this delectable Chutney Grilled Cheese from Manali featuring Beecher’s Handmade and Ferndale Farmstead cheeses!
Residing in the beautiful Pacific Northwest, she’s fortunate to enjoy an abundance of high-quality cheeses and dairy delights sourced from Washington Dairy Farmers. Dairy products are a staple in her daily diet, thanks to their versatility, extensive variety, and easy accessibility. The lusciousness and flavor of these local cheeses take this chutney grilled cheese to a whole new level!
Chutney Grilled Cheese
Ingredients:
For the chutney
- 2 cups cilantro
- 1 cup mint leaves
- 3/4 inch ginger
- 1-2 green chilies
- 1/2 tsp sugar
- 10-12 whole cashews
- 1/2-3/4 tsp salt (to taste)
- 2 tbsp lime or lemon juice
- 4 tbsp ice-cold water
For each grilled cheese
- 2 slices sourdough bread
- 2-3 tsp chutney
- 3 tbsp grated Beecher’s flagship cheese (extra aged)
- 1-2 oz Ferndale Farmstead fresh mozzarella cheese
- 1 tbsp chopped onions & peppers, optional
- 1 tbsp butter for toasting the sourdough
- Make chutney by blending together all ingredients listed under “for the chutney.” Set this aside.
- Sprinkle 3 tbsp grated aged cheddar cheese on one slice of sourdough.
- Top the cheese with 1 tsp of chutney and, if you like, some diced onions and peppers.
- Place the fresh mozzarella on top.
- Spread the remaining 1-2 tsp of chutney on the other slice of sourdough.
- Melt butter in a skillet.
- Toast the sandwich until it’s crisp and golden brown from both sides and the cheese has melted.
- Enjoy!
