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Instructions |
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4 whole firm but ripe nectarines (about 1 1/2
pounds total - pitted - cut into about 1-inch
pieces)
1/2 teaspoon salt
FOR SANDWICH
Preheat the barbecue for medium heat. Using a
large serrated knife cut the ciabatta horizontally
in half leaving one long side attached if
possible.
Lightly brush the cut sides of the ciabatta with
olive oil and season lightly with salt and pepper.
Rub the cut sides of the ciabatta with the garlic
clove.
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.
Remove the ciabatta from the grill and reduce the
heat of one burner to low. Spread the toasted side
of the bottom ciabatta piece with the mustard.
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Spoon the chutney over the other toasted side.
Scatter half of the Gruyère cheese evenly over the
mustard. Tear off pieces of the St. Andre cheese
and scatter it over the Gruyère. Then scatter the
remaining Gruyère cheese over.
Cover with the top half of the ciabatta chutney
side down and press firmly to hold the sandwich
together. Lightly brush the sandwich with oil.
Place the sandwich on the grill over the burner on
low heat. 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.Transfer the sandwich to
a cutting board. Open the sandwich and scatter the
arugula over the cheese. Close the sandwich.
Using the serrated knife cut the sandwich into 8
pieces and serve
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FOR NECTARINE CHUTNEY
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Heat the oil in heavy large saucepan over medium
heat. Add the mustard seeds and sauté until they
begin to pop about 30 seconds. Add the onion and
sauté until tender and translucent about 4
minutes. Stir in the sugar vinegar ginger and
pepper flakes. Simmer until the sugar dissolves.
Add the nectarines and cook until the nectarines
are tender but still hold their shape and the
syrup thickens slightly stirring occasionally
about 10 minutes. Stir in the salt.
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| Serving
Suggestions |
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Prep- 40 mins Cook- 20 mins Ready in- 1 hr.
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Originally Submitted
6/5/2009
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