Each Grilled Cheese at CHEESEWERKS is named for a city that has a story. Charleston brings memories of the southern sweetness experience when visiting the amazing shops and markets of the Low Country.
60 g double cream Canadian brie, cut into six 1/4
15 g caramelized onions
1 tbsp apricot chutney
2 slices walnut raisin bread
1 tsp salted butter
1 tbsp olive oil
2-3 large, red onions, halved and thinly sliced
1/8 cup balsamic vinegar
3 tbsp granulated sugar
salt, to taste
black pepper, to taste
Bring the sliced Brie to room temperature.
Place 3 slices of the Brie on each bread slice; spread the apricot chutney on top of the cheese, then add the caramelized onions evenly between both slices.
Gently press together, and butter both sides of the Grilled Cheese.
Heat a small skillet or sandwich press to medium heat. Grill the sandwich, turning once for 4-5 minutes or until golden brown and the cheese is fully melted. Insure you don't burn the bread, and adjust the heat down if necessary.
Remove from the skillet or grill and let rest for 1 minute. (We know it will be hard).
Cut the Grilled Cheese in half diagonally and serve with kettle chips and new dills.
Ingredients: 1 tbsp olive oil 2-3 large, red onions, halved and thinly sliced 1/8 cup balsamic vinegar 3 tbsp white sugar salt and pepper, to taste
Instructions: Mix sliced onions together with sugar and vinegar. In a large skillet, heat oil over medium-low heat. Add onion mixture; cook for 10-12 minutes or until onions are tender, stirring occasionally. All liquid should have evaporated and onions may start to turn golden. Stir in salt and pepper.
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