Ingredients
Mango chutney:
- 2 shallots
- 1 clove of garlic
- 1 small piece of ginger
- 1 mango
- 1/2 ts chili powder
- 1/2 ts ground cumin
- 1/2 ts coriander powder
- 1 ts salt
- 50 g brown sugar
- 50 ml apple cider vinegar
Sandwich:
- 8 slices white bread or country bread
- 150 g grated, full-flavored cheese
- 50 g butter
Preparation
Mango chutney:
1. Peel the shallots, garlic and ginger and finely chop in the Quick Cut. Put everything in the pot. Peel the mango, cut the pulp away from the pit, and also chop finely. Heat the pot on highest level up to the roasting window, switch to a low level and roast the shallot mix.
2. To make the chutney, add mango and the rest of the ingredients. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area. Then boil down uncovered for approx. 5 minutes until creamy.
Sandwich:
3. Divide cheese on half of the bread slices, place the remaining bread slices on top and press together well. Add butter to the pan, heat on highest level until the butter is melted and begins to become frothy, switch to a low level and distribute butter in the pan.
4. Put the sandwiches in the pan and use a large pot to press down. Roast the first side for approx. 5 minutes until golden brown. Turn over the sandwiches, press down again and also roast the second side for approx. 5 minutes until golden brown. Best served immediately, with lukewarm chutney.
Tip
- Add approx. 1/3 Roquefort or Stilton cheese to the grated cheese to give it a very zesty flavor.
- By pressing down the sandwiches with a large pot, they lie flat on the bottom of the pan and become extra crispy. It’s best to place baking paper on top of the sandwiches to keep the bottom of the pan clean.
This recipe has been tested and approved by AMC.
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