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Ina Garten's Cheddar and Chutney Grilled Cheese

Ina Garten's Cheddar and Chutney Grilled Cheese
Quentin Bacon / Modern Comfort Food: A Barefoot Contessa Cookbook
Cook Time:
5 mins
Prep Time:
10 mins

Chef notes

Isn't a really good grilled cheese sandwich the ultimate comfort food? This isn't Wonder Bread with some mystery cheese inside — its bakery white bread piled high with extra sharp cheddar and savory chutney to brighten the flavor.

Technique tip: Grate the cheddar in large shreds on a box grater, as you would grate carrots. For a large amount, you can use the carrot grater blade of your food processor. If you don't have a panini press, you can make these in a sauté pan with a small skillet on top.


  • 12 (1/4-inch thick) slices good bakery white bread
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 (8.5-ounce) jar mango chutney, such as Stonewall Kitchen
  • 3 cups grated extra-sharp white cheddar (8 ounces)



Lay six slices of the bread on a cutting board and brush each slice generously with the butter.


Turn the slices over and spread each one with 1½ tablespoons of the chutney.


Place 1/2 cup of the cheddar evenly on each slice and place the remaining six slices of bread on top of each sandwich. Brush the tops generously with melted butter.


Heat a panini press (see note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the cheddar is starting to melt. Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.