Grilled Cheese Sandwich with Toma, Peach Chutney and Basil
Makes 4 sandwiches
8 slices whole wheat sourdough bread
4 tablespoons butter
8 ounces Point Reyes Toma, shredded
4 ounces Point Reyes Fresh Mozzarella, drained and pulled apart
3 tablespoons thinly sliced fresh basil
2 teaspoons olive oil
1 teaspoon yellow mustard seeds
1 small yellow onion, finely diced
1/2 cup sugar
1/3 cup apple cider vinegar
1 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon dried red pepper flakes
4 firm but ripe peaches (about 1 1/2 pounds), pitted & cut into 1-inch chunks
1/2 teaspoon salt
Make the Peach Chutney:
Heat oil in a large saucepan over medium heat. Add mustard seeds and sauté for about 30 seconds, until they begin to pop. Add onion and sauté until tender and translucent, 3-4 minutes. Stir in sugar, vinegar, ginger and pepper flakes. Cook until sugar dissolves, stirring occasionally. Add peaches and cook about 10 minutes, stirring occasionally, until fruit is tender and a thick syrup has formed. Stir in salt. Remove from heat. Chutney can be stored in airtight container in refrigerator for up to one week.
Make the Sandwiches:
Lay slices of bread on work surface. Spread four slices of bread with about one tablespoon each of Peach Chutney. Distribute Point Reyes Toma and Fresh Mozzarella evenly on top of chutney. Finish with fresh basil. Press the remaining bread slices firmly into place on top. Spread softened butter onto the outside of the top and bottom slices of bread.
Heat a large non-stick skillet over medium-high heat. Add sandwiches and cook until the bottom slice of bread is golden brown, working in batches if necessary. Flip sandwiches and cook until cheese is melted and bread is toasty. Serve hot.