Grilled Blue Cheese Sandwiches with Sun-Dried Tomato Chutney
- 1/2 lb. shallots
- 2 tbsp. Kowalski's Extra Virgin Olive Oil
- 1 tsp. freshly ground Kowalski's Black Peppercorns
- 1 tsp. Kowalski's California Sea Salt
- 1/2 cup butter, divided
- 8 slices Kowalski's Rosemary Olive Oil Bread
- 1/2 lb. St. Pete's Select Blue, crumbled
- - Easy Sun-Dried Tomato Chutney (recipe below)
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 a 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 Easy Sun-Dried Tomato Chutney.
EASY SUN-DRIED TOMATO CHUTNEY: Pour about 1 tbsp. of oil from an 8.5 oz. jar of julienne-cut sun-dried tomatoes in oil to a medium saucepan. Drain remaining tomatoes and finely chop; set aside. Heat sun-dried tomato oil over medium heat; add 1/3 cup diced onions and sauté until tender and golden (about 5 min.). Stir in 1/2 cup dark brown sugar, 1/2 cup water, 1/3 cup raisins, 2 tbsp. balsamic vinegar, a dash of kosher salt and 1/4 tsp. each of the following: freshly ground Kowalski's Black Peppercorns, cinnamon, coriander, curry powder, cloves, crushed red pepper flakes and ground ginger. Cook, stirring occasionally, until raisins are plump and the mixture is thick but not sticky (about 5 min.). Cool to room temperature before serving. Store, covered, in the refrigerator for up to 1 week. Makes about 2 cups.