Forget Cheddar and ham, grilled cheese has had a glow-up, and this version is almost too good to share

Liven up a classic grilled cheese sandwich with rich and indulgent Brie and the fruity tang of cherry chutney.

These brie toasties are the ultimate (and easiest) crowd-pleasers for a poolside brunch or family gathering.

So simple, packed with flavor, and utterly satisfying, this is just the kind of recipe that turns a casual meal into an event.

Ingredients

• Makes 1 jar of chutney and 2 sandwiches
• For the cherry chutney
  • 1 eating apple, grated
  • 14 oz fresh cherries, stoned and roughly chopped
  • ½ tsp mustard seeds
  • ¾ tsp coriander seeds, roughly crushed
  • 3.5 oz soft brown sugar
  • 2.5 fl oz cider vinegar
• For the toasties
  • 2 oz Brie, sliced
  • Handful rocket leaves
  • 4 slices sourdough bread

The Homes & Gardens method

1. To make the chutney, put all the ingredients in a pan, bring to the boil and simmer gently for 45 minutes, stirring occasionally. Transfer to a sterilized jar with a tight-fitting lid.
2. The chutney will keep for up to 3 months in a cool, dark place and is best stored for a fortnight before eating.
3. To make the grilled cheese, divide the Brie and rocket between two slices of bread, spreading the remaining two slices generously with your chutney.
4. Sandwich together, pressing down firmly, then cook in a hot griddle pan.
5. Weigh the grilled cheese down with something heavy like a pan to press the ingredients together as they heat.
6. When the bread is marked from the griddle and the Brie is melting – about 1-2 minutes on each side – slice the toasties into wedges and eat straightaway.

A griddle pan is key to achieving that perfect golden, crispy grilled cheese sandwich, but the hassle of cleaning it afterward can quickly put you off making them regularly. That’s why we recommend investing in a sandwich press with a double non-stick coated plates and a removable drip tray like this Stainless Steel Panini Press Grill from Walmart.