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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
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.