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1
Select a skillet large enough to hold the two slices of rye side by side in the flat bottom of the pan. Ideally, you will also have a domed lid that fits the pan and will not touch the sandwiches as they cook. Preheat the dry skillet over medium heat.
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2
Spread a thin layer of butter onto one side of each bread slice, then place the slices butter-side down in the skillet. (If you are concerned about a messy pan, you can prepare the bread slices on a cutting board or countertop, then transfer them to the skillet later.)
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3
Layer ingredients in the following way: on one slice of bread, spread the chutney and top with a third of the cheese; on the same slice, lay down the prosciutto and sprinkle on another third of cheese. Sprinkle the remaining cheese on the second bread slice.
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4
Turn heat down to medium-low and place the lid over the skillet. Cook the sandwiches until the cheese appears evenly melted, 3-4 minutes depending on the thickness of your bread.
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5
Remove the lid and sprinkle the crispy onions on the slice with the prosciutto. Flip the second, cheese-only slice of bread on top and press down to seal the sandwich.
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6
Dial the heat back up to medium and grill another half minute or so on each side, pressing down on the sandwich. The bread should be golden brown on each side.
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7
Remove to a cutting board and let rest for 1 minute, then slice in half using a serrated bread knife.
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8
Serve with thick-cut, oven-baked fries or vegetable slaw. Pair with a glass of merlot. Recommended: 2004 Reserve Merlot from Lieb Family Cellars (North Fork, Long Island), with its plum, black cherry, and cedar palate.
