Ingredients Sandwich:

12 slices rustic walnut bread (1/4 inch thick and about 4 inches wide; 7 to 8 ounces total)

2 tablespoons Kerrygold

Naturally Softer Pure Irish Butter

2 tablespoons Chutney (see Apple-Pear Chutney recipe below)

4 ounces, cut into 12 long slices (1/8 inch thick and 1 inch wide), Kerrygold

Blarney Cheese

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

Instructions:

For the Sandwich:

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

For Apple-Pear Chutney:

  1. 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.
  2. Let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature.