Outdoor Grilled Cheese Sandwich (curtis Stone)

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 loaf ciabatta (about 12 inches)
• olive oil (for brushing)
• salt & freshly ground black pepper
• 1 large garlic clove
• 3 tablespoons dijon mustard
• 8 ounces gruyere cheese (rind trimmed, cheese grated, about 2 cups)
• 4 ounces wedge st. andre cheese (rind trimmed)
• 1 cup baby arugula
• 2 teaspoons canola oil
• 1 teaspoon yellow mustard seeds
• 1 small onion (finely diced)
• 2/3 cup sugar
• 1/3 cup wine vinegar
• 1 teaspoon finely chopped peeled fresh ginger
• 1/4 teaspoon dried red pepper flakes
• 1 1/2 lbs nectarines (whole firm but ripe, pitted, & cut into 1-inch pieces)
• 1/2 teaspoon salt

Recipe

• 1 for sandwich:.
• 2 preheat the barbecue for medium heat.
• 3 using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
• 4 lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
• 5 rub the cut sides of the ciabatta with the garlic clove.
• 6 place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
• 7 remove the ciabatta from the grill and reduce the heat of one burner to low.
• 8 spread the toasted side of the bottom ciabatta piece with the mustard.
• 9 spoon the chutney over the other toasted side.
• 10 scatter half of the gruyere cheese evenly over the mustard.
• 11 tear off pieces of the st andre cheese and scatter it over the gruyere.
• 12 then scatter the remaining gruyere cheese over.
• 13 cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together.
• 14 lightly brush the sandwich with oil.
• 15 place the sandwich on the grill over the burner on low heat.
• 16 close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
• 17 transfer the sandwich to a cutting board; open the sandwich and scatter the arugula over the cheese.
• 18 close the sandwich.
• 19 using the serrated knife cut the sandwich into 8 pieces and serve.
• 20 nectarine chutney:.
• 21 heat the oil in a heavy large saucepan over medium heat.
• 22 add the mustard seeds and saute until they begin to pop about 30 seconds.
• 23 add the onion and saute until tender and translucent about 4 minutes.
• 24 stir in the sugar, vinegar, ginger and pepper flakes.
• 25 simmer until the sugar dissolves.
• 26 add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup tthickens slightly, stirring occasionally about 10 minutes.
• 27 now, stir in the salt.