Even though Rebar is one of my super favourite cookbooks and I've made many things from it, I'm still discovering new recipes. Recipes that I passed by before because they didn't interest me, had an ingredient I wasn't too fond of, or had esoteric ingredients. Well I'm really glad that this recipe caught my eye this time around because I am so in love with the onion chutney, which is really the star of the sandwich.
The main recipe is for a different take on a grilled cheese sandwich - with aged white cheddar, green apple, Dijon (yum), watercress (though I just used the greens I had) and onion chutney. We ate it with roasted red potatoes tossed with fresh herbs, as you can see. The grilled cheese was good, but the onion chutney was better. It's so easy to make and so so so full of flavour. It's the perfect condiment. Add it to anything! An omelette, a tofu scramble, a sandwich, a quesadilla, a spoon. Unfortunately I didn't get a good picture of the onion chutney, but take my word for it - it is deliciously amazing. The flavour reminds me of this extremely unhealthy extremely tasty pan fried onion dip, but is obviously much better for you. And a side note, I honestly wonder how more people do not have the Rebar cookbook.
If this sounds good, you might also like:
Pasta with Portobello Mushrooms in Mustard Wine Sauce
Pan Fried Onion Dip
Walnut and Mushroom Nut Roast
Sweet Potato Black Bean Salsa
Cheddar Chutney Grilled Cheese with Green Apple
Adapted from Rebar: Modern Food Cookbook
whole wheat bread
butter or margarine
aged white cheddar cheese
Granny Smith apple, thinly sliced
lots and lots of onion chutney
Butter one side of each bread slice. On the unbuttered side of half of the slices, spread Dijon mustard and layer with chutney, apple slices, cheddar and greens. Top with remaining bread slices, butter side up. (It seems really ridiculous that I'm basically writing out a recipe for a grilled cheese sandwich... but since I'm at it, in order to keep the sandwich together and things from sliding out, try to disperse the cheese throughout the layers in the sandwich instead of just putting them between the apple and greens.)
Heat a pan over medium-low and cook sandwiches on both sides until the cheese is melted and the bread is crispy and golden.
2 tbsp butter
2 yellow onions, diced
1/4 tsp salt
1/4 tsp red chile flakes
1 tsp ground coriander
1 tsp brown sugar
4 tbsp apple cider vinegar
1/4 tsp ground black pepper
Heat butter in a pan over medium heat and add onions. Saute until translucent. Add salt, chile flakes and coriander and continue to cook for 15 minutes. Add remaining ingredients and cook until the onions are very soft and creamy.