Red Onion Chutney Grilled Cheese

Directions

1. 1

   Preheat your Blackstone to medium heat.

2. 2

   Melt a knob of butter in a small pan or on a cooler section of the griddle. Add the sliced red onions and cook gently, stirring occasionally, until they begin to soften.

3. 3

   Stir in the white wine vinegar, balsamic vinegar, and light brown sugar. Continue cooking for about 15 minutes, stirring occasionally, until the onions are soft, reduced, and jammy like a chutney.

4. 4

   Butter one side of each slice of sourdough bread.

5. 5

   Place two slices of bread butter-side down on the griddle.

6. 6

   Spread a generous layer of the homemade red onion chutney over each slice, taking it all the way to the edges.

7. 7

   Top with a generous amount of sharp cheddar, using both grated and sliced cheese for the ultimate melt.

8. 8

   Place the remaining slices of bread on top with the buttered side facing up.

9. 9

   Cover with a melting dome or cloche and cook for 1–2 minutes to help the cheese melt.

10. 10

    Flip the sandwiches carefully and continue cooking for another 1–2 minutes, covering again if needed, until both sides are golden brown and crisp and the cheese is completely melted.

11. 11

    Slice in half and serve immediately while the cheese is hot and gooey.