Grilled Turkey and Fontina Sandwiches
Cherry chutney: 1 tablespoon olive oil ¼ cup chopped red onion ¼ cup apple cider vinegar 1 cup dried cherries, coarsely chopped ½ teaspoon kosher salt ¼ teaspoon dried tarragon 1½ tablespoons honey 1 cup water Sandwiches: ¼ pound (1 stick) butter, room temperature 8 slices hearty bread 16 slices fontina cheese 1 pound smoked turkey, shaved 1 Granny Smith apple, sliced thin
Instructions:
An easy-to-make, homemade cherry chutney takes this sandwich to sweet heights.
- For the chutney, heat the oil in a nonstick skillet over medium heat. Sauté the onion until it begins to brown. Deglaze the pan with vinegar. Add the cherries, salt, tarragon, honey, and water and simmer for 20 to 25 minutes; cool.
- For the sandwiches, butter one side of each slice of bread. Place four slices of the bread, buttered side down, in a large, nonstick pan or griddle, on medium heat. Top each with fontina cheese, turkey, sliced apples, and 1 tablespoon of chutney. Top with the remaining four slices of bread, buttered side out. Grill each side until golden brown and the cheese is melted.