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Grilled Turkey and Fontina Sandwich

Servings: 4


For Cherry Chutney:
1 tablespoon olive oil
1/4 cup chopped red onion
1/4 cup apple cider vinegar
1 cup dried cherries, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon dried tarragon leaves
11/2 tablespoons honey
1 cup water

For Sandwiches:
8 slices hearty bread
1/4 pound (1 stick) butter, room temperature
16 slices of Wisconsin fontina cheese
1 pound smoked turkey, shaved
1 Granny Smith apple, sliced thin

Cooking Directions:

For chutney: Heat the oil in a nonstick skillet over medium heat. Sauté the onions until they are beginning to brown. Deglaze the pan with vinegar. Add the cherries, salt, tarragon, honey, and water and simmer for 20 to 25 minutes; cool.

For sandwiches: Butter one side of each slice of bread. Place four slices of the bread, buttered side down, in a large, nonstick pan or griddle, on medium heat. Top each with fontina, turkey, sliced apples, and 1 tablespoon of chutney. Top with the remaining four slices of bread, buttered side out. Grill each side until golden brown and the cheese is melted.

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