Sourdough Grilled Cheese w/ Envy™ Apple Chutney



Serves 2

  • 4 slices  Sourdough bread
  • 8 slices  Brie Cheese
  • 2  Envy™ Apples, peeled and cubed
  • ¼ cup  Apple juice
  • ¼ cup  Water
  • 2  Bay leaves
  • 8  Sage leaves
  • 4  Sprigs of thyme
  • 1  Medium onion diced
  • 1  Lemon Zested
  • 2 tsp  Mustard seeds
  • 2 tsp  Dijon mustard
  • 2 tbsp  Brown sugar (to taste!)
  • 1-2 tbsp  Apple cider vinegar (to taste!)


For the Chutney:

  1. Sautee onions in a neutral oil (canola, grapeseed) until soft and slightly golden
  2. Add vinegar, bring to a bubble, then add apple, and the rest of the chutney ingredients.
  3. Bring to bubble, then lower heat and simmer until apples are soft. If all the liquid has absorbed before apples become soft, add water ¼ cup at a time, checking each time liquid is evaporated.
  4. Taste and adjust the sugar /vinegar / salt until perfect! (apples have varying degrees of sweetness and depth of flavour, so tasting and adjusting is key for the perfect balance)
  5. Fish out herb stems and mash with masher or process in food processor. Keep it chunky!

For the Sandwich:

  • Spread butter on the outside of both slices of bread, make sandwiches
  • On the stove, heat pan to medium. Place the sandwiches in the pan one at a time and toast until both sides are golden
  • Present dish with chutney on side