What makes for an even more luxuriously satisfying solution for a sandwich craving? Grill that bad boy and add a toasty, buttery layer of heaven to whatever your heart’s desire is that lies inside. Fall is the perfect time of year to add a little crispy heat to your sandwich repertoire.
Grilled Ham & Cheese with Arugula and Mango Chutney
(Makes 1 sandwich)
While pretty much nothing beats a classic grilled cheese (with tomato soup on the side, of course!), I’m a firm believer of “if you can build it, you can grill it,” and I encourage you to go ahead and add all of the ingredients that sound good but might give you pause when you ponder trying to hold it together throughout the grilling process. The secret is simple: patience!
For the perfect grilled sandwich, the key is to go low and slow with the heat. You want to be able to keep your sandwich in the pan long enough to heat it all the way through without burning the bread. If you’ve been outrageous with your sammie stuffings (as I was recently with a bunch of artichoke hearts and roasted red peppers in my grilled cheese), then I advise you to cover your pan for the first half of the cooking time to ensure it’s heated through; leave the pan uncovered for the second half to ensure crispness. The other essential element for success is to be meticulous when you are flipping your sandwich so that it holds its shape. Don’t be afraid to use your hands or a backup spatula to squeeze things together as you flip. If your sandwich contains cheese, then putting the cheese on the insides next to the bread is most helpful for melty adherence.
Ingredients:
- 2 slices of bread; I used sourdough
- About 4 oz sliced deli ham
- 2 slices of cheese of your choice; I used Havarti
- ½ cup arugula
- 2 Tb mango chutney
- 1 Tb mayonnaise mixed with 1 tsp Dijon mustard
- Salt and pepper to taste
- Butter for grilling
Directions:
Layer your sandwich: bread, half of the mayonnaise spread onto it, one slice of cheese, the ham, salt and pepper, the arugula, the second piece of cheese, and the top piece of bread with the rest of the mayonnaise spread onto the inside. Melt a little butter in a skillet and arrange your sandwich in the pan. Put a couple little pats of butter on top of the sandwich for toasting when you flip it. Grill your sandwich over low to medium heat until the bottom piece of bread is toasted golden brown. Flip your sandwich over and toast to desired doneness.
