Grilled Cheese with Apple & Wild Blueberry Chutney

This combination of sharp cheddar cheese, crisp sweet apple and spicy chutney transform a lunchtime staple into a sophisticated sandwich worthy of the dinner table.

Total time: 30 minutes I 4 servings

• 1 tbsp vegetable oil
• 1/3 cup finely diced red onion
• 1 garlic clove, minced
• 1 1/2 tsp grated fresh ginger
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 1/2 cups PEI Wild Blueberries
• 8 slices rustic country bread, cut 1/2 inch thick
• 3 cups grated ADL white cheddar
• 1 Gala apple, cored and thinly sliced
• 4 tbsp unsalted butter, softened

Heat oil in a medium pot over medium-high heat. Once hot, add onions, garlic & ginger; cook for 3-4 minutes, stirring often. Add spices and cook for 30 seconds. Add sugar and cook until it dissolves into the mixture, 1-2 minutes. Deglaze pot with vinegar and add blueberries. Cook for 5-7 minutes over medium heat, stirring often until blueberries are bubbling and chutney begins to thicken. Remove from heat. Set aside to cool.

To assemble each sandwich, put down two slices of bread on a clean surface. Spread a layer of the blueberry chutney on one side of bread, top with 1/4 of sliced apples and 3/4 cup of grated cheese. Top with the remaining slice of bread, pressing down lightly to make sure cheese stays inside. Generously butter the top of the bread. Repeat with remaining three sandwiches.

Cook sandwiches one at a time. Heat a large non-stick or cast-iron pan over medium heat. Once hot, add sandwich to the pan, buttered side down first. Butter the other side of the sandwich. Cook each side for 3-4 minutes, until bread is golden brown and the cheese has melted.

Remove from pan, slice in half. Serve hot.

Courtesy: Canada's Food Island Cookbook