By Joe Yonan, (c) 2018, The Washington Post
Grilled Cheese With Chutney
4 to 8 servings
When you use particularly large bread slices, as we did in testing, you might easily be satisfied with half a sandwich.
Adapted from "Gunpowder: Explosive Flavours From Modern India," by Harneet Baweja, Devina Seth and Nirmal Save (Kyle Books, 2018).
Ingredients
For the chutney
1/2 cup lightly packed mint leaves, finely chopped
1/2 cup lightly packed cilantro leaves, finely chopped
1/2 cup grated fresh coconut (see NOTES)
1 serrano chilli pepper, stemmed, seeded and finely chopped (see NOTES)
2 teaspoons cumin seed, toasted
3 tablespoons fresh lime juice (from 2 limes)
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt, or more as needed
For the sandwiches
5 tablespoons unsalted butter
1/3 cup seeded, finely chopped green bell pepper
1/3 cup seeded, finely chopped red bell pepper
1/2 cup finely chopped red onion
3 1/2 ounces mild cheddar cheese, grated
7 ounces part-skim mozzarella, grated
1/4 teaspoon chilli powder
8 thick slices of bread
Steps
For the chutney: Stir together the mint, cilantro, coconut, serrano, cumin, lime juice, ginger and salt in a medium bowl. Taste, and add more salt, as needed.
For the sandwiches: Melt 1 tablespoon of the butter in a large sauté pan, preferably non-stick, over medium-high heat. Add the peppers and onion and cook, stirring frequently, until tender, 5 minutes. Transfer to a bowl, and stir in the cheddar, mozzarella, chilli powder and half the mint-cilantro chutney.
Use the remaining butter to lightly spread on side of each of the bread slices. Turn 4 of the slices buttered side down on your work surface and pile the cheese mix on their unbuttered sides. Cover with the remaining bread, buttered sides out, to make 4 sandwiches.
Wipe out the skillet you used for the pepper mixture, put it over medium heat and add the sandwiches. Toast until they are golden on each side and the cheese has melted, 2 to 4 minutes per side.
Serve hot, with the remaining chutney.
