I had a hankering, a hankering for cheese. So one evening after I’d dragged myself out for my first dark run of winter, I fixed this craving. Settling with making a gooey Grilled Cheese to warm me up after a chilly run!
I have to admit I’d gotten my Grilled Cheese ideas from Cate. Her Grilled Cheese with Sussex Beer Onions recipe is ultimate goals and I used all her tips to get mine spot on. (Cate I promise I’ll be trying the beer onions next!) If there’s anyone to listen to about making this, it’s Cate. This was my first ever attempt and it turned out perfect.
My Grilled Cheese was going to involve The English Provender Co. They’ve recently had a rebrand, updating their packaging, which looks super pretty – the perfect Christmas Food Hamper addition. I’d been sent a few of the rebranded chutneys (same recipe, different packaging) to try and I must admit I was drawn to the Hot Chilli and Red Pepper Chutney. This was going to make the perfect Grilled Cheese for me and different from the Caramlised Onion Chutney (which we always get).
I buttered two slices of bread, generously and right to the edges. Heated a pan on a medium heat and sliced some Red Leicester Cheese. When the pan was ready, I put a slice of bread in butter slice down and then packed it with cheese. The trick is to leave until very gooey and the bread golden. I then added my Chilli Chutney and put the second slice of bread on, butter side up. I flipped and finished off. It took a grand total of about 10 minutes to cook. Just keep an eye on it, but also be patient!
With it I enjoyed leftover brisket and slaw, they went perfectly. The Grilled Cheese itself was wonderful. Gooey cheese, with spicy chutney. It really really worked. I’d recommend trying for sure!
Are you a Grilled Cheese fan? What would you add to yours? Let me know in the comments,
P.S. * Post in collaboration with The English Provender Co. As ever all words, photos and opinions are my own.