Grilled Turkey & Fontina Sandwiches
Some sweet, some tart, some cheese, some turkey – a classic sandwich recipe gets a new twist. The Fontina cheese adds a nice nuttiness to balance the sweetness of the chutney.
Ingredients
Cherry Chutney:
1 tablespoon olive oil
1/4 cup chopped red onion
1/4 cup apple cider vinegar
1 cup dried cherries, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon dried tarragon leaves
1-1/2 tablespoons honey
1 cup water
8 slices hearty bread
1/4 pound (1 stick) butter, room temperature
16 slices of Dofino® Fontina cheese
1 pound smoked turkey, shaved
1 Granny Smith apple, sliced thin
Methods
For the chutney, heat the oil in a nonstick skillet over medium heat. saute the onions until they are beginning to brown. Deglaze the pan with vinegar. Add the cherries, salt, tarragon, honey, and water and simmer for 20 to 25 minutes; cool.
For the sandwiches, butter one side of each slice of bread. Place four slices of the bread, buttered side down, in a large, nonstick pan or griddle, on medium heat. Top each with fontina cheese, turkey, sliced apples, and 1 tablespoon of chutney. Top with the remaining four slices of bread, buttered side out. Grill each side until golden brown and the cheese is melted.
(Adapted from a recipe by the Wisconsin Milk Marketing Board)
Makes 4 servings
