Grilled Cheese | Virginia's Spicy Plum Chutney

Grilled cheese is one of our band of Culinary Adventurers all-time favorite comfort foods. So when Chef Phillip Perrow crafted this masterpiece utilizing Virginia Chutney's award-winning artisan ingredient Spicy Plum Chutney - we were blown away! With a cheese-butter spread on the outside AND cheese on the inside - this is a sando we will be making time and time again this fall.

Serving Size: 4

Time To Prepare: 10 Minutes

Ingredients

For The Cheese Butter Spread:

1 Pound, Unsalted Butter

2 Cups, Grated Parmesan Cheese

1 to 2 Springs, Rosemary 

For The Sandwiches:

8 Slices, Your Favorite Hardy Bread 

1 Pound, Your Favorite Artisanal Cheddar Cheese, Sliced Thin

1 Jar, Virginia's Spicy Plum Chutney

Spread from above

4 Sheets, Parchment Paper Suitable for Cooking 

Directions

For The Spread:

1. Remove rosemary leaves from the sprigs and finely chop.
2. Combine all of the ingredients in a food processor and process until just fully combined making sure not to over heat and break the butter.
3. Transfer to a storage container and keep at room temperature until ready to use. 

For The Sandwiches:

1. Heat a griddle or even surfaced saute pan on medium heat.

2. Lay out the parchment paper.

3. On one side of each piece of bread spread a liberal amount of the butter mixture.

4. Place to of the slices per parchment spread side down.

5. Add 3 ounces of the cheddar to one side of the bread and a desired amount of Virginia's Spicy Plum Chutney to the other.

6. Sandwich the two slices together and fold the parchment so it covers both sides.

7. Place the sandwich on the griddle and cook until the bottom side is golden brown. Flip and repeat.

8. Once done, remove the sandwich from the heat.

9. Remove the parchment paper, slice the sandwich in half, and enjoy immediately.

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