- 4 Tablespoons Butter
- 4 Slices of Italian bread
- 4 Ounces aged cheddar, such as Cabot Creamery Private Stock, sliced thinly
- 7 or 8 cornichons sliced lengthwise
- 1 jar tart fruit chutney, such as plum or rhubarb
Melt butter in a large nonstick skillet.
Cover each slice of bread with cheese and place the sliced cornichons on top of the cheese on two of the slices.
Top each slice of bread containing cornichons with a slice of plain bread and cheese, so that the cornichons are sandwiched between two layers of cheese and you have two sandwiches.
When the butter in the skillet is melted, turn the heat to medium and add the sandwiches to the skillet.
Toast the sandwiches until the underside is golden brown, about five minutes.
Add the remaining tablespoons of butter to the skillet and flip the sandwiches over.
To serve, cut the sandwiches in half and drizzle with chutney.
Pass additional chutney on the side.