Northumberland Today - - LIFE -

8 slices smoked Gouda cheese 8 slices of store-bought rye bread 1/2 cup (125 mL) Gin­ger Pear Chut­ney (see recipe) 4 tsp (20 mL) salted but­ter, soft­ened 1. Place 1 slice of cheese on each of 4 bread slices. Top each cheese-topped bread slice with 2 tbsp (30 mL), Gin­ger Pear Chut­ney, spread­ing evenly, and 1 ad­di­tional slice of cheese. Cover with re­main­ing bread slices. 2. Us­ing 1 tsp (5 mL), but­ter for each sand­wich, spread but­ter evenly over top and bot­tom of sand­wich. 3. Grill sand­wiches in batches in a large non-stick fry­pan over medium heat un­til sand­wiches are golden brown and cheese is melted, about 3 min­utes per side. Makes 4.

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