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Send a Meal Blog

Friday, July 27 2018

Make this chutney with an extra bumper crop of cherry tomatoes. Spread it on anything from burgers to grilled cheese. It's a great way to sneak in some sweetness.

INGREDIENTS
8 - slices of Texas toast
4 - 5 - tablespoons butter, melted
Tomato Peach Chutney
4 - slices thick sliced pepper bacon, cooked and halved
6 - 8 - ounces fresh mozzarella, sliced 1/4-inch thick
4 - crisp leaves of butter lettuce, center vein removed


DIRECTIONS
Lightly brush one side of each slice of toast with melted butter. Place four slices, buttered sides down, on a cutting board. Spread each with 1/4 cup Tomato Peach Chutney. Layer on bacon, mozzarella, and lettuce. Top with remaining bread slices, buttered sides up.
Heat a grill pan over medium heat. Place sandwiches on heated pan. Cook 2 to 3 minutes on each side or until golden, turning once.


FROM THE TEST KITCHEN
*If desired, use a panini press for the sandwiches.

TO STORE
Place any remaining chutney in an airtight container. Cover and store in the refrigerator up to 5 days.

Tomato Peach Chutney
INGREDIENTS
1 - medium sweet onion, chopped (1/2 cup)
2 - tablespoons minced garlic
2/3 - cup water, divided
3 - cups large cherry tomatoes
2 - medium peaches, peeled, pitted and coarsely chopped (1 1/2 cups)
2 - tablespoons cider vinegar
2 - tablespoons packed brown sugar
1 - teaspoon sea salt or kosher salt
1/4 - teaspoon crushed red pepper


DIRECTIONS
 In a large skillet over medium-high heat, cook the onion and garlic with 1/3 cup water for 5 minutes until softened. Add the tomatoes. Cook 5 to 7 minutes more until the skins break and they start to pop. Using a potato masher or the back of a wooden spoon, gently smash the tomatoes, releasing their juice. Add peaches, remaining 1/3 cup water, vinegar, brown sugar, salt, and crushed red pepper. Bring just to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens slightly, stirring occasionally.


NUTRITION FACTS (Ultimate Bacon Sandwich)
Per serving: 527 kcal , 28 g fat (15 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 71 mg chol. , 1160 mg sodium , 49 g carb. , 3 g fiber , 12 g sugar , 19 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email