Brunch,
Dinner,
A classic updated for summer! This cheese and rhubarb chutney sandwich is set o be the sandwich of the season.
40 Mins
6
Ingredients
12 Sliced Fletchers Thick White Bread
For the chutney
50g Ginger, grated
300ml Red Wine Vinegar
500g Eating Apple, peeled and finely chopped
200g Pitted Dates, chopped
200g Raisins
1 tbsp Mustard Seed
1 tbsp Curry Powder
400g Light Muscovado Sugar
700g Rhubarb, sliced
500g Red Onion
Process
For the chutney
Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
Take Fletchers thick white bread and being to toast.
Once toasted spread on the chutney to the bread and each sandwich add two slices of ham and cheese. Add green of your choosing, we chose rocket and serve.
This recipe uses
