Ingredients
For the chutney
- 4 ENVY™ apples, peeled and cored (reserve the cores, bake or air fry the peels for a fun snack) and diced in ¼ inch pieces
- 1 small fennel bulb, greens reserved, thinly sliced
- 1 small jalapeno, seeds reserved, finely diced
- 1/4 inch piece ginger, grated (about 2 teaspoons)
- 1 cup apple cider vinegar
- 3/4 cup apple juice or water
- 1/4 cup honey
- 1 teaspoon whole dried yellow or black mustard seeds
- kosher salt, to taste
For the herbed cheddar
- 3/4 cup sharp cheddar cheese, grated
- 1/2 tablespoon chopped fresh dill leaves, stems reserved
- 1/2 tablespoon chopped fresh Italian parsley leaves, stems reserved
For the sauce
- 1/4 cup honey
- 1 lemon, zest and juice
- reserved apple cores
- reserved fennel greens
- reserved jalapeno seeds (if you like heat)
- 1 cup water
- kosher salt, to taste
For the sandwiches
- 4 slices crusty whole grain sourdough bread
- baby arugula or baby spinach (optional)
- pickled red onions (optional)
- ghee or room temperature unsalted butter, as needed
Method
To make the chutney combine all of the ingredients except the salt in a medium saucepot over medium heat and stir to combine. Bring to a simmer and allow to cook for 15 to 20 minutes, until the apple pieces are fork tender and the liquid has mostly reduced. Remove from the heat and use a masher or fork to mash the apples to the desired consistency- we like to keep it fairly chunky for texture but feel free to make it smoother if you’d like. Taste and season with salt as needed.
The chutney can be kept in an airtight container in the refrigerator for up to 2 weeks.
To make the herbed cheddar toss everything together in a small bowl until well mixed.
To make the sauce place all of the ingredients minus the salt in the carafe of a blender and blend on high speed until smooth. Pour into a medium saucepot (you can use the one you made the chutney in; no need to wash it out!) and place over medium-high heat. Cook until the mixture has reduced and is a syrup consistency, about 7 minutes. This can be drizzled over the sandwiches before serving or kept in an airtight container in the refrigerator for up to 2 weeks.
To make the sandwiches heat a large cast iron pan or skillet on medium heat. Spread the ghee or butter on one side of the bread and place it in the pan. Spread the chutney on the bread followed by a healthy sprinkle of herbed cheese, arugula and pickled red onions (if using) and top with a bit more of the herbed cheese. If you would like to, drizzle the sauce over top before spreading more chutney on the remaining slices of bread, butter the opposite side and place on top of the slices in the pan, chutney side down.
Cook until golden brown before carefully flipping over to brown the remaining side. Cut in half and serve with the sauce for dipping.
