This week’s installment in the Open Jars series is a guest post from Diandra of Oh Sweetie. She waxes poetic about her favorite grilled cheese sandwich, which contains two (that’s right, two) different preserves. Let’s see what she has to say, shall we?
Ever since I was born I’ve been a slave to the grilled cheese sandwich. I remember when I was a kid going down to the industrial district with my grandparents to a tiny little cafe with clovers on the sign to have a processed grilled cheese with deep fryer fries. Of course, since I’ve lived in cities and been following food blogs (and discovered “real” cheese..aka become a food snob) I’ve kind of become obsessed with what you can put inside a grilled cheese. And this one takes the prize!
It’s inspired by a grilled cheese sandwich from REbar, a modern vegetarian restaurant in Victoria BC. While I’ve never ordered the sandwich in the restaurant, I’ve made a variation of it for a while. And then this summer I canned some Gingered Zucchini Marmalade and paired it with an adaptation of the original sandwich’s chutney and voila! Best Grilled Cheese I’ve Ever Had.
Ingredients (makes two sandwiches):
1 recipe Spicy Onion Chutney (after the jump)
Gingered Zucchini Marmalade to taste
Enough slices of your favourite white cheese to create one layer in each sandwich (Edam, Monteray Jack, Mozza, Old Cheddar)
Good quality brown bread (I like Silverhills or the whole wheat from an local in-home bakery)
Earth Balance, Butter, Margarine, Hemp Butter…whatever floats your boat
Put a skillet or frying pan on a burner set to medium-low. Assemble the sandwiches by slathering buttery-substance on one side of each piece of bread. Put buttered side down on cutting board/counter. On one slice slather Marmalade and on the other side pile up about 1/4 cup of the chutney. Put down a layer of cheese on either side and close the sandwich, buttered side out.
Cook in the skillet until you reach desired grilled cheese crust, then flip. Place a lid over top of the sandwiches, reduce the heat, and let the sandwiches simmer (this’ll heat up the chutney/marmalade). Once melty, eat it. Share the other sandwich if you can!
- 2 tbsp olive oil
- 2 yellow onions, sliced into thin-ish rings
- 1/2 tsp salt
- 1 tsp red chili flakes
- 1 tsp ground cumin
- 1 tsp dried garlic flakes
- 1 tbsp liquid honey
- 4 tbsp apple cider vinegar
- pepper to taste
- Heat olive oil in a pan over medium heat and add the onions. Saute until translucent. Add salt, chili flakes, cumin, and garlic flakes and continue to cook for 15 minutes. Add honey, vinegar, and pepper and cook until the onions are very soft and creamy (about another 15 minutes). Note: if it starts to stick try not to add more water or oil, just reduce the heat!
*In case you're curious, this chutney does not include enough acid to make it safe for water bath canning. Make sure to keep any leftover chutney in the refrigerator. Judging from the looks of the recipe, it should last a week or two in a sealed container in cold storage.
Recipe adapted from "REbar Cookbook", page 109