Grilled Blue Cheese Sandwich with Roasted Shallots and Tomato Chutney

Serves 4
  • 1/2 lb. shallots
  • 2 tbsp. Kowalski's Extra Virgin Olive Oil
  • 1 tsp. fresh ground black pepper
  • 1 tsp. sea salt
  • 1/2 cup butter, divided
  • 8 slices Kowalski's Rosemary Olive Oil Bread
  • 1/2 lb. St. Pete's Select Blue, crumbled
  • 1 (8.5 oz.) jar Bella Sun Luci Julienne-Cut Sun-Dried Tomatoes in Olive Oil and Herbs
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. Kowalski's 100% Pure Honey

Cut off tops of shallots; arrange on cookie sheet. Drizzle shallots with 2 tbsp. olive oil; sprinkle with pepper and salt. Roast in a preheated 400° oven until tender (30-40 min.); cool. Squeeze shallots from their skins; set aside. In small bowl, combine sun-dried tomatoes and oil, vinegar and honey. In medium skillet, melt 2 tbsp. butter over high heat. Top 1 slice bread with blue cheese and about 1 tbsp. roasted shallots; top with second slice of bread. Grill until golden-brown (3-5 min.); turn and continue grilling until golden-brown on second side (3-5 min.). Repeat with remaining bread, cheese and shallots. Serve with tomato chutney.