Apple Chutney for the Ultimate Grilled Cheese Sandwich

• 

  Apple Chutney

  • 2 Tbsp canola oil (30 mL)
  • 1 small onion, diced (1)
  • 2 Each Granny Smith, Gala apples, peeled, cored, 1/4 inch (0.5 cm) pieces (2)
  • 3/4 cup apple cider vinegar (175 mL)
  • 3/4 cup brown sugar (175 mL)
  • 1/4 tsp red pepper flakes (1 mL)
  • 1 Tbsp lemon juice (15 mL)
  • 1 Tbsp fresh ginger, finely chopped (15 mL)
  • 1/2 cup golden raisins (125 mL)

  Grilled Cheese

  • 8 slices artesian raisin country bread (8)
  • 4 slices medium cheddar cheese (4)
  • 1 cup arugula leaves (250 mL)
  • 2 Tbsp canola oil (30 mL)
• 

  Apple Chutney

  1. In a medium saucepan, heat canola oil over medium-high heat.
  2. Add onions and sauté 3-4 minutes until onions have softened and appear translucent. Add apples and continue to cook 1-2 minutes. Add vinegar, sugar, pepper flakes, ginger, lemon juice and raisins. Bring mixture to a boil.
  3. Cover and reduce heat. Simmer, stirring occasionally, until apples are tender. About 1 hour. Refrigerate chutney for future use.

  Grilled Cheese

  1. Using 2 slices of bread, brush canola oil on one side of each slice. On panini press, or 10-inch stovetop pan, place one slice of bread oil side down. Add one cheese slice, a handful of arugula leaves, and 2 Tbsp (30 mL) of chutney. Top with remaining bread slice, oil side up.
  2. Grill on panini press, or in stovetop pan, over medium heat. If cooking in pan, flip once. Sandwich is done when cheese is melted and bread is golden brown. Cut and serve.

Nutritional Analysis

Serving Size

1 sandwich

Servings

4

Calories

457

Total Fat

19.3 g

Saturated Fat

3.8 g

Cholesterol

20 mg

Sodium

474 mg

Carbohydrates

59.5 g

Fiber

2.4 g

Sugars

24.7 g

Protein

9.3 g

Potassium

380 mg

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