Outdoor Grilled Cheese Sandwich (Curtis Stone)

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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