Grilled Blarney Castle Cheese and Chutney Sandwich

• 12 slices rustic walnut bread (1/4 inch thick and about 4 inches wide; 7 to 8 ounces total)
• 2 tablespoons Kerrygold Pure Irish Butter, softened
• 2 tablespoons Chutney (see Apple-Pear Chutney recipe below)
• 4 ounces Kerrygold Blarney Castle Cheese, cut into 12 long slices (1/8 inch thick and 1 inch wide)

Starting with two slices of bread, spread 1/2 teaspoon butter evenly onto one side of each piece. Spread 1 teaspoon chutney onto unbuttered side of one slice, and top with 2 slices of cheese. Place second slice of bread, unbuttered side down, on cheese. Repeat to make 6 more sandwiches.

Place sandwiches in a large frying pan, in batches if necessary, over medium-high heat. Cook, turning once with a spatula, until cheese melts and both sides are evenly browned, 1 to 2 minutes per side. Cut sandwiches into quarters. Serve hot. Makes 24 quarters.

Apple-Pear Chutney

• 1/3 cup chopped onion
• 3/4 cup golden raisins
• 1 1/2 cups diced apples
• 1 1/2 cups diced pears
• 1/3 cup vinegar
• 1 teaspoon minced fresh ginger
• 1 cup packed brown sugar

In a large, nonreactive saucepan, combine all the ingredients. Bring to a boil, then reduce heat to medium-low and cook, uncovered, for 20 to 25 minutes, or until thickened. Let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature. Makes 1 1/2 cups.