Ina Garten Cheddar & Chutney Grilled Cheese

Ina Garten Cheddar & Chutney Grilled Cheese, easy with just 4 ingredients, punches way above its weight. Mango chutney brings a sweet-savory bite that makes sharp white Cheddar taste twice as good. This is comfort food for a ten-minute lunch.

Grate the Cheddar in thick shreds on a box grater, not the fine side, so it melts evenly without turning greasy. Too fine and it clumps before the bread has time to crisp on the panini press.

Source: Modern Comfort Food (2020)

Ina Garten Cheddar and Chutney Grilled Cheese

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

530

kcal

Thick-sliced bakery bread loaded with extra-sharp white Cheddar and mango chutney, buttered on both sides and pressed until the cheese stretches and the crust turns golden brown.

Ingredients

• 12 (1/4-inch-thick) slices good bakery white bread
  

• 1/4 pound (1 stick) unsalted butter, melted
  

• 1 (8.5-ounce) jar mango chutney, such as Stonewall Kitchen
  

• 3 cups grated extra-sharp white Cheddar (8 ounces) (see note)

Directions

• Assemble the sandwiches: Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the Cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter.
• Grill the sandwiches: Heat a panini press (see note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the cheddar is starting to melt.
• Cut and serve: Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.

Tools for this recipe

• Cuisinart Griddler panini press, OXO 4-sided box grater, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of cheese?

Sharp Cheddar is key to balancing the sweetness of the chutney. A mild Cheddar will taste flat because there is nothing to push back against the mango. You could try Gruyere or aged Gouda if you want to experiment, but stick with something bold.

How do I store leftover grilled cheese?

These are best eaten right off the press. Reheated grilled cheese tends to get soggy no matter what you do. If you must save one, wrap it in foil and reheat in a 350 degree oven for about 8 minutes to re-crisp the bread.

Can I assemble these ahead of time?

You can butter and fill the sandwiches up to an hour ahead and keep them on a sheet pan covered with plastic wrap. Do not go longer than that or the bread soaks up the chutney and turns soft. Press them right before serving.

What if I don't have a panini press?

Use a large skillet over medium heat and set a smaller, heavy skillet on top of the sandwich to press it down. Cook about 3 minutes per side until the bread is golden and the cheese starts to melt. Cast iron works best for the weight.

What kind of bread works best?

Use a good bakery white bread sliced about 1/4 inch thick. Thin sandwich bread will fall apart under the weight of the cheese and chutney. You want something sturdy enough to hold up on the press without going hard or crumbly.