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.