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Grilled peameal sandwich with blood orange chutney
Take blood orange jam and turn it into a delicious and bright chutney to the top of a crispy and comforting peameal sandwich.
YIELDS
1
Ingredients
Blood Orange Chutney
- 1 cup blood orange jam
- 1 cup orange juice, freshly squeezed
- 1/4 cup brown sugar
- 1/2 cup red wine vinegar
- 1/4 cup dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon ginger, finely minced
Sandwich
- 100g peameal bacon, sliced
- 1 kaiser bun
- 1/2 cup arugula
- 1 slices Swiss cheese
- 1 tomato, sliced
Directions
Blood Orange Chutney
- Combine blood orange jam, orange juice, brown sugar, red wine vinegar, dijon mustard, soy sauce, sesame oil, and ginger in a pot. Bring up to a gentle boil, then reduce. Allow to simmer for 35 to 40 minutes, or until thickened.
- Allow the chutney to cool completely, then store it in an air-tight container for up to 10 days.
Sandwich
- Heat a greased grill pan over medium-high.
- Add the slices of peameal and grill for two to three minutes per side then remove.
- Build the sandwich by slicing the Kaiser bun in half, then spreading some of the chutney on each side.
- Top with some arugula, tomatoes, peameal, then the cheese. Close up the sandwich then enjoy!
