Grilled Blarney Castle Cheese and Chutney Sandwich

The smooth, savory Gouda-like flavor of Kerrygold Blarney Castle Cheese mingles with the sweet tang of the fruit chutney and creates a grilled symphony for the senses. Browned to a crisp in all-natural, grass-fed Irish butter, this sandwich is in a class by itself.

Serves:  24 quarters
  • Sandwich:
  • 12 slices rustic walnut bread (1/4 inch thick and about 4 inches wide; 7 to 8 ounces total)
  • 2 tablespoons Kerrygold Pure Irish Butter, softened
  • 2 tablespoons Chutney (see Apple-Pear Chutney recipe below)
  • 4 ounces Kerrygold Blarney Castle Cheese, cut into 12 long slices (1/8 inch thick and 1 inch wide)
  • Apple-Pear Chutney:
  • 1/3 cup chopped onion
  • 3/4 cup golden raisins
  • 1 1/2 cups diced apples
  • 1 1/2 cups diced pears
  • 1/3 cup vinegar
  • 1 teaspoon minced fresh ginger
  • 1 cup packed brown sugar


Starting with two slices of bread, spread 1/2 teaspoon Kerrygold Butter evenly onto one side of each piece. Spread 1 teaspoon chutney onto unbuttered side of one slice, and top with 2 slices of Kerrygold Blarney Castle Cheese. Place second slice of bread, unbuttered side down, on cheese. Repeat to make 6 more sandwiches.

Place sandwiches in a large frying pan, in batches if necessary, over medium-high heat. Cook, turning once with a spatula, until cheese melts and both sides are evenly browned, 1 to 2 minutes per side. Cut sandwiches into quarters. Serve hot.


Apple-Pear Chutney:

In a large, nonreactive saucepan, combine all the ingredients. Bring to a boil, then reduce heat to medium-low and cook, uncovered, for 20 to 25 minutes, or until thickened. Let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature.