Grilled Blarney Castle Cheese and Chutney Sandwich
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.
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.
Pear, Cumin Seed and Aged Cheddar Grilled Sandwich
Lay the bread on a working surface. Top with about half the sliced cheese, then a layer of pear, then the rest of the cheese and a sprinkling of cumin seeds. Top with second piece of bread and press down to keep sandwich anchored together. Heat a nonstick frying pan or grilled cheese sandwich maker until hot. Spread half the butter onto the top of the sandwich, then turn over and spread second side. Alternatively, melt the butter in the pan. Add sandwich and cook over medium heat, then turn heat to low.
If desired, top sandwich with a heavy lid or other object to flatten and press sandwich as it browns. You want the bread crisp and the cheese melted, and pressing helps this. If you have no weight to use, simply press with a spatula from the beginning of its cooking time. If sandwich threatens to burn, turn heat down to very low. If sandwich seems too dry on the outside, add a little more butter. When gold and crisp and oozing melted cheese, remove from pan and cut into halves or quarters and eat right away.