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Prep time
15 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
In honor of Earth Day, Chef Joel Gamoran created this Earth-Friendly Grilled Cheese featuring Envy Apples. Reducing and eliminating food waste is one way we can all help mitigate climate change, as food waste that sits in landfills actually produces environmentally-harmful greenhouse gases. This no-waste recipe not only elevates this staple sandwich with the delicious taste and crunch of Envy Apples but also uses the apple core--instead of throwing it out--to create a delicious dipping sauce. If you want to level-up your grilled cheese AND have zero food waste, then this recipe is for you —Recipe Courtesy of Envy Apple
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Ingredients
- For the Sandwich and Chutney
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4
Envy Apples, peeled and cored (reserve the cores, bake or air fry the peels for a fun snack)
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1
Small fennel bulb, greens reserved, thinly sliced
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1
Small jalapeno, seeds reserved, finely diced
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1/4
Inch piece ginger, grated (about 2 teaspoons)
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1 cup
Apple cider vinegar
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3/4 cup
Apple juice or water
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1/4 cup
Honey
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1 teaspoon
whole dried yellow or black mustard seeds
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Kosher salt to taste
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3/4 cup
Sharp cheddar cheese, grated
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1/2 tablespoon
Chopped fresh dill leaves, stems reserved
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1/2 tablespoon
Chopped fresh Italian parsley leaves, stems reserved
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4 pieces
Whole grain sourdough bread slices
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Baby arugula or baby spinach
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Pickled red onions
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Ghee or room temperature unsalted butter, as needed
- For the Sauce
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1/4 cup
Honey
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1
Lemon, zest and juice
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4
Reserved Envy Apple Cores (from above)
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Reserved fennel greens (from above)
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Reserved jalapeno seeds (if you like heat)
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1 cup
Water
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Kosher salt to taste
Directions
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To make the chutney combine the diced Envy Apples, thinly sliced bulb of fennel, sliced jalapeno, grated ginger, apple cider vinegar, apple juice (or water), honey, and mustard seeds in a medium saucepot over medium heat and stir to combine. Bring to a simmer and allow to cook for 15 to 20 minutes, until the apple pieces are fork tender and the liquid has mostly reduced. Remove from the heat and use a masher or fork to mash the apples to the desired consistency- we like to keep it fairly chunky for texture but feel free to make it smoother if you’d like. Taste and season with salt as needed. The chutney can be kept in an airtight container in the refrigerator for up to 2 weeks.
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To make the herbed cheddar toss sharp cheddar cheese, chopped dill leaves, and chopped parsley in together in a small bowl until well mixed
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To make the sauce place the honey, lemon juice and zest, apple cores, reserved fennel greens, and jalapeno seeds (if desired) in the carafe of a blender and blend on high speed until smooth. Pour into a medium saucepot (you can use the one you made the chutney in; no need to wash it out!) and place over medium-high heat. Cook until the mixture has reduced and is a syrup consistency, about 7 minutes. This can be drizzled over the sandwiches before serving or kept in an airtight container in the refrigerator for up to 2 weeks.
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To make the sandwiches heat a large cast iron pan or skillet on medium heat. Spread the ghee or butter on one side of the bread and place it in the pan. Spread the chutney on the bread followed by a healthy sprinkle of herbed cheese, arugula and pickled red onions (if using) and top with a bit more of the herbed cheese. If you would like to, drizzle the sauce over top before spreading more chutney on the remaining slices of bread, butter the opposite side and place on top of the slices in the pan, chutney side down.
Cook until golden brown before carefully flipping over to brown the remaining side. Cut in half and serve with the sauce for dipping.
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