Outdoor Grilled Cheese Sandwich (Curtis Stone)

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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.

* Per serving · 4 servings · Values may vary.