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Grilled Pimiento Cheese Sandwiches with Apple–Cherry Chutney

Grilled Pimiento Cheese Sandwiches with Apple–Cherry Chutney

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Grilled Pimiento Cheese Sandwiches with Apple-Cherry Chutney

You can serve this addictive chutney alongside roasted meat (rotisserie chicken); it’s also good on a sandwich with deli cold cuts. Check out step-by-step photos here.


  • 2 tablespoons olive oil, plus more for brushing
  • 1 Granny Smith apple, peeled, cored, cut into ¼-inch pieces
  • ¼ medium red onion, chopped
  • Kosher salt, freshly ground pepper
  • ½ teaspoon ancho chili powder
  • 3 whole peeled tomatoes (from one 28-ounce can)
  • ⅓ cup dried sour cherries
  • 8 slices whole wheat or white bread
  • 1⅓ cups pimiento cheese spread, divided

Recipe Preparation

  • Real Talk: The secret grilled cheese ingredient is mayonnaise. It will get the outside of this sandwich perfectly browned and insanely toasty. If you really hate mayo (we know there are some of you out there), use room-temperature butter instead.

  • Heat 2 Tbsp. oil in a medium skillet over medium-high. Cook apple (which lends sweet and sour flavors to the chutney) and onion, stirring occasionally, until soft and lightly browned, 6–8 minutes; season with salt and pepper. Stir in sambal oelek and chili powder and cook until fragrant, about 1 minute. Add tomatoes and cook, breaking up with a spoon, until beginning to darken and juices have evaporated, about 4 minutes. Add cherries and ½ cup water, season with salt and pepper, and cook, stirring, until thick and jammy, 5–7 minutes. Transfer to a serving bowl; set aside.

  • Meanwhile, spread mayonnaise on 1 side of each slice of bread. Turn 4 slices mayonnaise side down, then evenly spread about ⅓ cup pimiento cheese on plain side. Top with 4 remaining bread slices, mayonnaise side up.

  • Brush a medium skillet with oil and heat over medium. Cook 2 sandwiches until golden brown on both sides, about 3 minutes per side. Brush skillet with oil and repeat with remaining sandwiches.

  • Cut sandwiches in half and serve with chutney alongside for dippage purposes.

  • Do Ahead: Chutney can be made 1 week ahead; cover and chill, or freeze 1 month.

Related Video

Grilled Pimiento Cheese Sandwiches with Apple-Cherry Chutney

Reviews SectionBomb chutney! Really delicious combo too. One thing, If you’re doing this for the 5 recipes for when you don’t have time to cook thing and you’re doing it all in one go, this is a little cheesy and mayo-y and heavy with the rest of the recipes. I suggest a salad for sure, your bod will want some leafy greens. It is a little mayo heavy for me as it said, I will do butter next time and maybe even a blend of cheeses instead of just the pimento! I felt guilty even for a grilled cheese lolGabimckenzieSeattle, WA01/08/19Delightfully easy to make and so very yummy! My local store was out of pimento cheese spread so I substituted jalapeno which was a nice kick. The chutney was every bit as promising as I had hope. Wonderful recipe!dalex27Pitttsburgh, PA12/27/17


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