Grilled Cheese Panini with Mango Chutney

Sliced Grilled Cheese

This weekend is the official start of summer.  Summertime makes me so happy… longer days, cocktails on porches, sandals, and backyard BBQs.  In this case, a BYOA (bring your own app) barbecue.

My sweet friend and her husband are hosting a party to show off their new place and grilling the meat, while the guests are tasked with providing appetizers and dessert.  Without assigning us specifics I thought we might end up with 8 batches of brownies (which isn’t necessarily a bad thing) and no chips and dips (a BBQ tragedy). So I wanted to think outside the box on my contribution. 

I realize grilled cheese hardly counts as “thinking outside the box” since I didn’t reinvented the wheel on this classic sandwich. But I’m hoping the mango chutney dipping sauce makes up for it.

I’ve been on a total mango kick lately (see my mango salsa recipe), but I’m taking full advantage while it is in peak season.  Also, for 2.5 seconds I considered making my own bread for the grilled cheese, but that would have been a whole lot of more work and stopped me from a trip to my favorite Empire Bakery.

So again, I decided to focus on the chutney… The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick.  In other words, this recipe finger-licking good!

Grilled Cheese Panini with Mango Chutney
Serves 8
The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. With the savory and sweet combination, this recipe finger-licking good!
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
For the Grilled Cheese
  1. I loaf Italian bread
  2. 16 ounces fresh mozzarella cheese
  3. 2 tablespoons olive oil
For the Mango Chutney
  1. 3 large mangos, peeled and chopped
  2. 2 tablespoons coconut oil (or other cooking oil)
  3. 1 sweet onion, chopped
  4. ½ red pepper, seeded and chopped
  5. 1 teaspoon red pepper flakes
  6. 3 tablespoons fresh ginger, chopped
  7. 1 garlic clove, chopped
  8. ½ cup raisins or golden raisins
  9. 3/4 cup cider vinegar (or white vinegar)
  10. 1 tablespoon cinnamon
  11. 2 teaspoons curry powder
  12. ½ teaspoon nutmeg
  13. 1/3 cup brown sugar
  14. 1 tablespoon lemon juice
  15. Salt and pepper to taste
For the chutney
  1. In a large sauté pan heat the oil over medium heat. Add the red pepper flakes to season the oil.
  2. Add the chopped onion and sauté until soft, about 3 minutes. Then add the ginger, garlic, red pepper and raisins and continue sautéing an additional 1 to 2 minutes. Then stir in the mango.
  3. In a small bowl combine the vinegar, spices, and brown sugar.
  4. Pour the liquid mixture over the mango mixture and bring to a light boil, stirring occasionally.
  5. Turn the temperature down and it let the chutney simmer for 25 minutes.
  6. Add the lemon, salt and a dash of pepper. Simmer for an additional 5 minutes and remove from heat. The mixture will continue to thicken.
For the grilled cheese
  1. Heat a grill pan over medium-high until it is very hot.
  2. Slice the bread into ¼ inch thick slice.
  3. Oil the outer side of two slices of bread.
  4. Place a slice of bread (oil side down) on the grilling pan, then layer a generous slice of mozzarella and spread the mango chutney on top. Add the second piece of bread on top.
  5. Let the sandwich grill until it is fully toasted on one side, approximately 3 minutes. Then flip and allow the other side to toast.
  6. Repeat until you have made all your sandwiches.
  7. Serve the sandwiches hot with additional chutney on the side for dipping.
  1. Cut the sandwiches in bite size pieces and serve with extra chutney as a dipping sauce for an appetizer.
Adapted from Alton Brown
Adapted from Alton Brown
Zest of Zen

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