Cranberry Chutney and Prosciutto Grilled Cheese
Did you know this recipe is award winning? This is the 1st Place Cran-You Believe It Category Winner of the 2020 Year of the Cranberry, Food Blogger Challenge! Now you might be thinking what’s so creative about a grilled cheese… well you’re in for a treat!
Ingredients
Balsamic Cranberry Chutney
- 1 Package (16oz) Cape Cod Select Frozen Cranberries
- 3/4 Cup Granulated Sugar
- 3 Tbsp. Water
- 1 Tsp. Fresh Rosemary, Finely Chopped
- 2 Tbsp. White Balsamic Vinegar
- 1/4 Tsp. Kosher Salt
Grilled Cheese
- 8 Slices Good Quality Bread, We Like Whole Grain
- 4 Tbsp. Mayonaise
- 8 Slices Thin Sliced Prosciutto
- 4 Slices Gouda Cheese
- balsamic Cranberry Chutney
40 mins
Total Time
10 mins
Prep Time
30 mins
Cook Time
4
Portions
Directions
To make the balsamic cranberry chutney:
- Set aside 1/2 cup frozen cranberries. In a large saucepan, add the remaining cranberries, sugar, water, chopped rosemary, and cook over medium-low heat for 8-10 minutes, stirring occasionally and mashing the cranberries with the back of a spoon to help them break down.
- Turn the heat up to medium-high, cook for 8-10 additional minutes or until juices begin to thicken. Remove pan from heat, stir in reserved 1/2 cup cranberries, the balsamic vinegar, and salt. Allow to cool. They can be kept in the refrigerator in a sealed container for up to a week.
- Heat a nonstick skilled over medium heat. Spread one side only of each slice of bread with the mayonnaise. In the heated skilled, place one slice of brea, mayonnaise side down then layer the gouda cheese, prosciutto, about a tablespoon of cranberry chutney and if desired more cheese. Top with the remaining slice of bread, mayonnaise side up.
- Grill over medium heat until lightly browned then carefully flip over continue grilling until cheese is melted. Repeat with the remaining ingredients until you have all 4 sandwiches. Serve immediately.