Categories: Main Dishes
Ingredients
- For the Sandwich:
- 1 loaf Ciabatta (about 12 inches long by 4 1/2 inches wide)
- Olive Oil (for brushing)
- 1 large Garlic clove
- 3 tablespoons Dijon Mustard
- 1 cup Nectarine Chutney (recipe follows)
- 1 8-ounce piece Gruyere Cheese (rind trimmed; cheese grated; about 2 cups)
- 1 4-ounce wedge St. Andre Cheese (rind trimmed)
- 1 cup Baby Arugula
- For the Nectarine Chutney:
- 2 teaspoons Canola Oil
- 1 teaspoon Yellow Mustard Seeds
- 1 small White Onion (finely diced)
- 2/3 cup Sugar
- 1/3 cup White Wine Vinegar
- 1 teaspoon finely chopped peeled fresh Ginger
- 1/4 teaspoon dried Red Pepper Flakes
- 4 whole firm but ripe Nectarines (about 1 1/2 pounds total; pitted; cut into about 1-inch pieces)
- 1/2 teaspoon Salt
Directions
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For the Sandwich:
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Preheat the barbecue to medium heat. Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
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Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
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Rub the cut sides of the ciabatta with the garlic clove.
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Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
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Remove the ciabatta from the grill and reduce the heat of one burner to low. Spread the toasted side of the bottom ciabatta piece with the mustard.
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Spoon the chutney over the other toasted side.
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Scatter half of the Gruyère cheese evenly over the mustard.
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Tear off pieces of the St. Andre cheese and scatter it over the Gruyère.
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Then scatter the remaining Gruyère cheese over.
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Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together.
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Lightly brush the sandwich with oil.
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Place the sandwich on the grill over the burner on low heat.
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Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
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Transfer the sandwich to a cutting board. Open the sandwich and scatter the arugula over the cheese.
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Close the sandwich.
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Using the serrated knife cut the sandwich into 8 pieces and serve.
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For the Nectarine Chutney:
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Heat the oil in heavy large saucepan over medium heat.
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Add the mustard seeds and sauté until they begin to pop about 30 seconds.
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Add the onion and sauté until tender and translucent about 4 minutes.
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Stir in the sugar, vinegar, ginger and pepper flakes.
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Simmer until the sugar dissolves.
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Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup thickens slightly stirring occasionally about 10 minutes.
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Stir in the salt.
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Remove from heat and store in the fridge for up to one week in an air tight container.