GRILLED COMTÉ SANDWICH WITH APPLE AND MANGO CHUTNEY

In my cheese drawer, snuggled next to a wedge of Parmigiano-Reggiano, is a slab of Comté, the luscious, buttery cow's-milk cheese of France. It melts like a dream, making it my first choice for the quintessential grilled cheese sandwich. Its rich, nutty taste pairs perfectly with the crisp acidity of the apple and the tangy heat of the mango chutney.

Cook Time: 10 minutes
Serves: 2

1	slab (¾ by 3 by 3 inches) Comté (about 4 ounces), rind trimmed
4	slices multigrain bread
1–2	crisp juicy apples (Fuji, Granny Smith, Gala or other), cored and sliced
6–8	leaves crinkly spinach
¼	cup mango or ginger chutney
1	tablespoon extra-virgin olive oil

1. Cut the cheese into enough ⅛-inch-thick rectangles to make a single layer on 2 slices of the bread, completely covering the surface. Top with a slightly overlapping layer of the apple slices. Add the spinach leaves.
2. Spread the chutney on the remaining 2 bread slices. Sandwich the bread together and press down lightly.
3. Heat a skillet large enough to hold both sandwiches. When the skillet is hot enough to sizzle a drop of water, brush it with a thin film of oil.
4. Use a wide spatula to transfer the sandwiches to the skillet, positioning them cheese side down. Place a lid slightly smaller than the skillet on the surface of the sandwiches (this is a good place to use a panini press if you have one) to weight the sandwiches. Cook over medium-low heat until the bottoms are a dark golden brown, 4 to 5 minutes.
5. Remove the cover and turn the sandwiches over. Return the lid to the surface of the sandwiches. Cook the other side until the bread is golden brown and the cheese is melted, 3 to 4 minutes.
6. Transfer the sandwiches to a cutting board, cut each sandwich in half with a serrated knife and serve.

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Make a Meal

This is a rich sandwich. Serve with a mixed green salad tossed with a drizzle of walnut oil, a squirt of fresh lemon juice and a sprinkling of toasted walnut pieces.

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