Two weeks into shelter-in and our fridge and pantry are pretty bare. I put an order into my nearest supermarket, but it won’t come for 2 more days. So, I am pressed to come up with something using what I have on hand. I work best under pressure, so with bread, shredded cheese and a jar of chutney I’d defrosted from my fridge (see Melon, Apple & Pear Chutney recipe here) I made such a good sandwich that I now have had one for breakfast and lunch and may make one for dinner.
Not much to say about this creation, except that for a person who is known for giving detailed recipes, in this one, I leave everything up to you. It is pretty tough to screw up a grilled cheese sandwich right?
I thought I’d never make another grilled cheese sandwich after my prized electric grill broke. I resorted to grilling sandwiches in my waffle maker, but they just weren’t the same. Getting desperate and with so few ingredients on hand, I grilled the sandwich in my skillet. Worked like a charm. So easy and good.
You may not want to make your own chutney, but I am pretty confident that you will be able to find a jar in your market. I doubt people are hoarding chutney these days.
Speaking of hoarding, I don’t usually go off the subject of food, but what in the world are the toilet paper manufacturers doing? I understand that many people hoarded enough toilet paper to last for 5 years, but why aren’t the manufacturers restocking the shelves? The best answer came from my friend Liz who said, “Do you think all our toilet paper comes from China?”
I am thinking of everybody, wishing you well, and hoping you don’t run out of toilet paper.
Grilled Cheese Sandwich with Chutney
2 slices of whatever bread you have on hand. I made mine with sourdough.
2 to 3 tablespoons Melon, Apple and Pear Chutney, or whatever chutney you want to use
About 3/4 cup shredded cheddar or Jack, (more or less), or whatever cheese you have on hand
1 tablespoon melted butter
1. Heat a griddle or skillet over moderate heat.
2. Brush 1 side of bread slice with butter. Place on griddle or in skillet buttered side down. Spread with chutney and sprinkle with cheese.
3. Top with bread and brush with butter. Press on bread lightly with a spatula.
4. Cook until golden on the bottom, about 3 minutes. Turn and cook on second side. Let rest 2 minutes, cut in half and serve.
Makes 1 sandwich.
