[Photo via AOL] Grill This. Whoever said that grilled cheese was solely a winter food had no idea what they were talking about. Although grilled cheese is commonly associated with the cold weather, there are many ways you can spruce up this delectable sandwich to turn it into a great summer meal... This particular recipe calls for using an outdoor grill in order to cook the grilled cheese. By using a grill it allows you to enjoy the outdoors and relax with friends while cooking. So grab a cold beer and start grilling up this great recipe for Outdoor Summer Grilled Cheeses. Ingredients and directions, courtesy of Curtis Stone, below:
1 loaf ciabatta (about 12 inches long by 4 1/2 inches wide)
olive oil (for brushing)
salt and freshly ground black pepper
1 large clove garlic
3 tbs. Dijon mustard
1 c. Nectarine Chutney (recipe below)
1 8-oz. piece Gruyere cheese (rind trimmed - cheese grated - about 2 cups)
1 4-oz. wedge St. Andre cheese (rind trimmed)
1 c. baby arugula
2 tsp. canola oil
1 tsp. yellow mustard seeds
1 small white onion (finely diced)
2/3 c. sugar
1/3 c. white wine vinegar
1 tsp. finely chopped peeled fresh ginger
1/4 tsp. dried red pepper flakes
4 whole firm but ripe nectarines (about 1 1/2 lbs. total - pitted - cut into about 1-inch pieces)
1/2 tsp. salt
FOR NECTARINE CHUTNEY:
Heat the oil in heavy large saucepan over medium heat.
Add the mustard seeds and saute until they begin to pop about 30 seconds.
Add the onion and saute 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. *Takes 25 minutes to make
FOR THE 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.
Spoon the chutney over the other toasted side.
Scatter half of the Gruyere cheese evenly over the mustard. Tear off pieces of the St. Andre cheese and scatter it over the Gruyere. Then scatter the remaining Gruyere 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.