Grilled Cheese with Peach and Mango Tea Chutney
By Eugene Jho
Yields:
4
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Jump to recipeBecause sometimes your favorite sandwich calls for a sweet-and-spicy chutney.
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Ingredients
Peach and mango chutney
- 1/2 cup
boiling water
- 1
bag Lipton Peach Mango Tea
- 1 cup
peeled, diced peaches (about 2 peaches)
- 1 cup
peeled and diced mango (about 1/2 of a mango)
- 1/4 cup
diced red onion
- 1/4 cup
apple cider vinegar
- 1 Tbsp.
minced Serrano pepper
- 1/4 cup
golden raisins
- 1 tsp.
salt
Grilled Cheese
- 4 Tbsp.
butter
- 8
slices sourdough bread
- 1 1/2 cups
grated Gruyere cheese
- 1/2 cup
fresh grated parmesan
Directions
- Step 1Brew the tea. Pour the boiling water over Lipton Peach Mango Tea bag and steep for 4 minutes.
- Step 2In a small saucepan, combine peaches, mango, red onion, vinegar, pepper, raisins, tea, and salt. Bring to a boil and reduce heat to simmer. Stir occasionally until liquid has mostly evaporated and mixture has thickened, about 10 minutes.
- Step 3To make the grilled cheese, butter each slice of bread on one side.
- Step 4Mix 1/2 cup of the chutney with the cheese, and divide among four slices. Top with the remaining buttered slices of bread (butter side out) and press down gently.
- Step 5Add sandwiches, one at a time, to a pan set over low heat. Cover, and cook for 4 to 5 minutes per side, until the cheese is melted and the bread golden brown. Alternatively, you can place each sandwich on a foil-lined baking sheet and bake at 350 degrees F for about 20 minutes, broiling for 2 minutes at the end to nicely brown the tops. Serve with extra chutney on the side.
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