Get ready to indulge in a sandwich that redefines the classic cheese toastie with a burst of tangy and savoury flavors. Introducing Phatman’s Pickled Red Onion Chutney and Cheese Sandwich, a culinary masterpiece that combines the rich creaminess of melted cheese with the zesty punch of homemade pickled red onion chutney. This sandwich is crafted with hearty slices of sourdough bread, generously filled with a blend of sharp cheddar and gooey mozzarella cheeses. Each bite is elevated by the vibrant pickled red onion chutney, which adds a delightful tang and a hint of sweetness.

The magic doesn’t stop there. This sandwich is toasted to perfection, with an extra layer of cheese and thinly sliced red onions on top, creating a crispy, golden crust that’s both visually stunning and irresistibly delicious. Perfect for lunch, dinner, or a satisfying snack, Phatman’s Pickled Red Onion Chutney and Cheese Sandwich promises to tantalise your taste buds and leave you craving more. Whether you’re a cheese lover or a fan of bold flavors, this sandwich is sure to become a favorite in your culinary repertoire.

Recipe:

• 4 slices of sourdough bread
• 1 cup sharp cheddar cheese, grated
• 1 cup aged comte, grated
• 1 cup mozzarella cheese, grated
• 1/2 cup pickled red onion chutney
• 2 tablespoons butter, softened
• Thinly sliced red onion for topping

For the Pickled Red Onion Chutney:

• 2 large red onions, thinly sliced
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon ground cloves1 bay leaf

Instructions:

• Make the Pickled Red Onion Chutney:
  • In a medium saucepan, combine the apple cider vinegar, brown sugar, salt, black peppercorns, mustard seeds, ground cloves, and bay leaf. Bring the mixture to a boil, stirring until the sugar is dissolved.Add the sliced red onions to the saucepan. Reduce the heat and simmer for about 20-25 minutes, or until the onions are soft and the mixture has thickened to a chutney consistency. Remove from heat and let it cool. Discard the bay leaf.
  Prepare the Sandwich:
  • Preheat a skillet or griddle over medium heat.Spread a thin layer of butter on one side of each slice of sourdough bread.On the non-buttered side of two slices, evenly spread the pickled red onion chutney.Sprinkle the grated cheddar and mozzarella cheeses over the chutney.
  Assemble and Toast the Sandwich:
  • Top with the remaining slices of bread, buttered side facing out.Place the sandwiches in the preheated skillet or griddle. Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.While the sandwiches are toasting, sprinkle the comte cheese and a few thinly sliced red onions on top of each sandwich.
  Finish the Sandwich:
  • Carefully transfer the sandwiches to a baking sheet.Place the baking sheet under a broiler for 1-2 minutes, just until the cheese on top is melted and bubbly. Keep a close eye to avoid burning.

Tip:

Use whatever cheese you fancy, stir things up with a blue cheese or maybe get in a bit of nice salty parmigiano reggiano. Also never forget that hot sauce, japalpenos or worchestershire sauce are amazing in a cheese sandwich.