Blarney Grilled Cheese & Chutney Sandwich
February 04, 2015
"My Irish family has been telling me for years (ok, decades) that I was full of blarney & now I get a chance to make it work for me! You might be asking yourself what this has to do w/a recipe. There's a Blarney cheese that was advertised in the Cooking Light magazine. Per their website, "Blarney Castle cheese is an entirely natural semi-soft, part-skim cheese containing no artificial additives or coloring. Its subtle flavor is reminiscent of a young gouda." So my advice would be to use Blarney cheese for this tasty new version of a grilled cheese sandwich (if you can get it), a good gouda or even a smoked gouda. I thought the ingredients were a bit on the skimpy side, so I modified them slightly. I also suggest that you be more generous w/the chutney than the recipe states. Enjoy!"
- Serving Size: 1 (122.9 g)
- Calories 378
- Total Fat - 19.9 g
- Saturated Fat - 11.8 g
- Cholesterol - 52.1 mg
- Sodium - 757.1 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 1.5 g
- Sugars - 3.2 g
- Protein - 20.7 g
- Calcium - 662.8 mg
- Iron - 2.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Spread 1 tsp softened butter on each slice of bread (use more as needed).
Spread 1 tbsp chutney on unbuttered side of half the slices.
Top chutney w/2 oz sliced Blarney, gouda or smoked gouda cheese.
Place bread slice on top, buttered side out.
Over med-low heat, brown in a lrg skillet (turning once or twice) until cheese is melted (1-2 min per side).
NOTE #1: Is it not cute the way they have so meticulously told us how to assemble & cook a grilled cheese sandwich? I loved it
NOTE #2: I've had this recipe posted here for some time, but I saw a version of it recently at another site where they suggested cutting the finished sandwiches into 4 squares (or triangles) to serve as bite-sized appy portions. I really liked this idea.
Tips & Variations
- No special items are required