Lobster & Asiago Grilled Cheese with Peach Chutney

Lobster & Asiago Grilled Cheese with Peach Chutney
Yield:
12 servings, 1 sandwich (225 g) and 86 g chutney each

Ingredients

Ingredients Weights Measures
vegetable oil 84 g 3 oz liq. [88 ml]
shallots, chopped 84 g
garlic, minced 60 g
fresh peaches, diced 432 g
brown sugar 168 g
Heinz Apple Cider Vinegar 84 g 3 oz liq. [88 ml]
liquid smoke 12 g 0,36 oz liq. [11 ml]
fresh parsley stems, minced 48 g
salt 24 g
unsalted butter 168 g
fresh thyme leaves, chopped 12 g
ciabatta bread slices (42 g each) 1,008 kg 24 tranche
Philadelphia Cream Cheese Spread 120 g
Kraft Rancher's Choice Dressing 120 g 3,5 oz liq. [107 ml]
Kraft Provolone Slices 168 g 12 tranche
cooked lobster, broken into small chunks 432 g
Kraft Shredded Asiago 60 g
vegetable oil 7 g 0,25 oz liq. [7 ml]
shallots, chopped 7 g
garlic, minced 5 g
fresh peaches, diced 36 g
brown sugar 14 g
Heinz Apple Cider Vinegar 7 g 0,25 oz liq. [7 ml]
liquid smoke 1 g 0,03 oz liq. [1 ml]
fresh parsley stems, minced 4 g
salt 2 g
unsalted butter 14 g
fresh thyme leaves, chopped 1 g
ciabatta bread slices (42 g each) 84 g 2 tranche
Philadelphia Cream Cheese Spread 10 g
Kraft Rancher's Choice Dressing 10 g 0,3 oz liq. [9 ml]
Kraft Provolone Slices 14 g 1 tranche
cooked lobster, broken into small chunks 36 g
Kraft Shredded Asiago 5 g

Directions

For Each Serving of Chutney:

Heat 7 g oil in small saucepan on medium heat. Add 7 g shallots; cook 3 to 5 min. or until softened, stirring occasionally. Stir in 5 g garlic; cook and stir 1 min. Add 36 g peaches and 14 g brown sugar; stir. Cook 5 min., stirring occasionally.

Deglaze pan with 7 g vinegar, stirring constantly. Remove from heat. Stir in 1 g liquid smoke, 4 g parsley and 2 g salt.

For Each Sandwich:

Melt 14 g butter with 1 g thyme in small saucepan on low heat, stirring occasionally. Simmer 5 min., stirring occasionally. Remove from heat.

Spread 1 bread slice with 10 g cream cheese spread; drizzle with 10 g dressing. Top with 1 Provolone slice, 36 g lobster and 5 g Asiago; cover with second bread slice. Spread outside of sandwich evenly with seasoned butter.

Heat small nonstick skillet on low heat. Add sandwich; cook 3 min. on each side or until cheese is melted and outside of sandwich is golden brown. Serve with the peach chutney.

Kraft Kitchens Tips

Make Ahead
This flavourful chutney can be prepared ahead of time. Cool to room temperature, then refrigerate up to 24 hours. The chutney is best served warm or at room temperature. For added convenience, prepare the chutney in larger batches, then refrigerate until ready to use as directed.
Variation
Peel the peaches before using as directed.
Substitute
Substitute nectarines for the peaches.

582866 : 210509

Average Rating

This recipe has not yet been rated.

This recipe has not yet been rated.

Nutritional Information
Calories
 590
Protein
 20 g
Carbohydrate
 58 g
Dietary fibre
 3 g
Sugars
 19 g
Total fat
 31 g
Saturated fat
 13 g
Monounsaturated Fat
 4.5 g
Polyunsaturated Fat
 2 g
Trans Fat
 0 g
Cholesterol
 80 mg
Vitamin A
 25 %DV
Vitamin C
 20 %DV
Vitamin D
 0 %DV
Vitamin E
 15 %DV
Calcium
 20 %DV
Iron
 25 %DV
Potassium
 5 %DV
Sodium
 1570 mg
Added Sugars
 14 g