Grilled Turkey and Wisconsin Fontina Sandwich
Courtesy of Wisconsin Milk Marketing Board 4 Servings • 15 Min. Prep Time • 30 Min. Cook Time| Ingredients |
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| Cherry Chutney: |
| 1 Tbsp. olive oil |
| 1/4 c. chopped red onion |
| 1/4 c. apple cider vinegar |
| 1 c. dried cherries, coarsely chopped |
| 1/2 tsp. kosher salt |
| 1/4 tsp. dried tarragon leaves |
| 1 1/2 Tbsp. honey |
| 1 c. water |
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| Sandwiches: |
| 8 slices hearty bread |
| 1/4 lb. (1 stick) butter, room temperature |
| 16 slices of Fontina cheese |
| 1 lb. smoked turkey, shaved |
| 1 Granny Smith apple, sliced thin |
Directions:
1. For the chutney, heat the oil in a nonstick skillet over medium heat. Sauté the onions until they are beginning to brown. Deglaze the pan with vinegar. Add the cherries, salt, tarragon, honey, and water and simmer for 20 to 25 min; cool.
2. For the sandwiches, butter 1 side of each slice of bread. Place 4 slices of the bread, buttered side down, in a large, nonstick pan or griddle, on medium heat. Top each with Fontina cheese, turkey, sliced apples, and 1 Tbsp. of chutney. Top with the remaining 4 slices of bread, buttered side out. Grill each side until golden brown and the cheese is melted.
