tbsp vegetable oil
cup finely diced red onion
garlic clove, minced
tsp grated fresh ginger
tbsp brown sugar
tbsp apple cider vinegar
cup wild blueberries
slices rustic country bread, cut ½-inch thick
cup grated white cheddar
PEI gala apple, cored and thinly sliced
tbsp unsalted butter, softened
Heat oil in a medium pot over medium high heat, once hot add onions, garlic and ginger, cook for 3 - 4 minutes, stirring often. Add spices and cook for 30 seconds. Add brown sugar and cook until it dissolves into the onion mixture, 1 – 2 minutes. Deglaze pot with vinegar and add wild blueberries. Cook for 5 – 7 minutes over medium heat, until blueberries are bubbling and the chutney begins to thicken, stirring often. Remove from heat. Set aside to cool.
To assemble sandwiches. On a clean surface put down two slices of bread, spread a layer of the blueberry chutney on one side of the bread, top with a ¼ of the sliced apples and then ¾ cup of grated cheddar. Top with the remaining slice of bread, press down lightly to make sure cheese stays inside. Generously butter the top of the bread. Repeat with the remaining three sandwiches.
Heat a large non-stick or cast iron pan over medium heat. Once hot, add sandwich to the pan, buttered side down first, butter the other side of the sandwich. Cook each side for 3 – 4 minutes, until sandwich is golden brown and the cheese has melted.
Remove from pan, slice in half. Serve hot.
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