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FOR SANDWICH:.
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Preheat the barbecue for medium heat.
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Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
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Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
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Rub the cut sides of the ciabatta with the garlic clove.
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Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
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Remove the ciabatta from the grill and reduce the heat of one burner to low.
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Spread the toasted side of the bottom ciabatta piece with the mustard.
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Spoon the chutney over the other toasted side.
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Scatter half of the Gruyere cheese evenly over the mustard.
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Tear off pieces of the St Andre cheese and scatter it over the Gruyere.
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Then scatter the remaining Gruyere cheese over.
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Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together.
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Lightly brush the sandwich with oil.
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Place the sandwich on the grill over the burner on low heat.
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Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
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Transfer the sandwich to a cutting board; open the sandwich and scatter the arugula over the cheese.
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Close the sandwich.
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Using the serrated knife cut the sandwich into 8 pieces and serve.
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NECTARINE CHUTNEY:.
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Heat the oil in a heavy large saucepan over medium heat.
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Add the mustard seeds and saute until they begin to pop about 30 seconds.
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Add the onion and saute until tender and translucent about 4 minutes.
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Stir in the sugar, vinegar, ginger and pepper flakes.
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Simmer until the sugar dissolves.
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Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup tthickens slightly, stirring occasionally about 10 minutes.
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Now, stir in the salt.
