Apple Chutney and Cheese Toastie

Ingredient

4 large slices Coles Laurent sourdough
40g unsalted butter, room temperature
80g good quality cheddar cheese, coarsely grated
80g red leicester, gruyere or manchego cheese, coarsely grated
1 tbs fresh thyme leaves
sea salt

Apple Chutney:

4 apples, peeled, cored and diced
½ tsp whole cumin seeds
2 tsp fresh ginger, minced
¼ cup brown sugar
¼ cup cider vinegar
Sea salt flakes to season

Method

To make the apple chutney, place all the ingredients into a pot and bring up to a simmer. Cover, and cook, stirring occasionally for 40 minutes, or until the apples have softened and are starting to break down. Remove from the heat and allow to cool.

Heat a frying pan or BBQ plate over a medium heat. Spread the butter on the outside of the sliced bread. Fill the middle with the 2 types of grated cheese and a spoon of the chutney.

Grate some extra cheese onto the flat plate on the BBQ. Top the cheese with the buttered side of the sandwich. Grill, with a weight on the sandwich for 3-4 minutes each side, or until the bread is golden and the cheese has melted. Sprinkle a little thyme leaves onto the top and flip the sandwich over and grill for a further 2-3 minutes. Remove from the grill once cooked on both sides and serve with extra apple chutney and a sprinkle of sea salt.

Recipe by Courtney Roulston –Apple orchard