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Inside-Out Grilled Cheese with Fig Chutney and Caramelized Onions

3.8

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Inside-Out Grilled Cheese with Fig Chutney and Caramelized Onions David Cicconi

Ingredients

Makes 2 servings

For the caramelized onions:

1 tablespoon olive oil
1 tablespoon unsalted butter
2 large yellow onions, halved and very thinly sliced
3 thyme sprigs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For the fig chutney:

1 1/2 cups chopped dried black mission figs
2 (3-inch) strips orange zest
2 tablespoons fresh orange juice
1/4 cup apple cider vinegar
2 tablespoons honey
3 thyme sprigs
1/4 cup chopped hazelnuts
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

For the sandwich:

8 ounces Halloumi cheese, sliced lengthwise into 4 (3/8-inch-thick) slices
1 tablespoon olive oil
1/2 cup baby arugula

  1. Make the caramelized onions:

    Step 1

    Heat the olive oil and butter in a large skillet over medium heat. Add the onions and cook until softened, stirring occasionally, about 20 minutes. Reduce the heat to low, add 3 thyme sprigs, and continue to cook and stir until onions are completely soft and light brown in color, 30 to 40 minutes more. Remove from heat and discard thyme sprigs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  2. Make the fig chutney:

    Step 2

    In a medium pot over medium heat, cook the figs, orange zest and juice, vinegar, honey, 3 thyme sprigs, and 1/2 cup water. Stir occasionally until thickened and starting to break down, 12 to 15 minutes. Add additional water, 1 tablespoon at a time, if necessary to achieve a jammy consistency. Discard the orange zest and thyme sprigs, stir in the hazelnuts, and cook 2 minutes more. Remove from heat and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  3. Assemble the sandwich:

    Step 3

    Heat a grill or grill pan over medium high heat. Brush the slices of Halloumi on one side with 1 tablespoon olive oil. Place the oiled side on the grill and cook until browned, 1 to 2 minutes. Place one slice Halloumi, grilled side down, on a plate and layer 1/4 cup arugula, 2 tablespoons caramelized onions, and 2 tablespoons fig chutney on top. Top with another slice of Halloumi, grilled side up, to form a sandwich. Repeat with remaining Halloumi to make a second sandwich.

    Step 4

    The leftover caramelized onions and fig chutney can be refrigerated for up to a week.

Reprinted with permission fromWhat's for Dinner? Delicious Recipes for a Busy Lifeby Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherCURTIS STONEis the author of five cookbooks and the host ofTop Chef Masterson Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column forMen's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.
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Reviews (1)

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  • Eh. The fig compote was tasty and the concept was fun in theory, but ended up being too oily in practice.

    • remistress

    • 6/8/2017

Tags Sandwich Halloumi Cheese Dairy Fig Fruit 梅n Dinner Vegetarian Gluten Free Cookbooks

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