The perfect toasted sandwich

If I was a photographer foody, there would be a delectable picture here of a sandwich: brown and crispy, the cheese melting and spilling out of the sides, the plate lightly sprinkled with crumbs or maybe the nut and seed mix lining the crust. I am not a foody - nor a photographer - so you will have to trust me that fall and this cold pre-wintery weather is perfect for a toasted cheese sandwich with chutney.

Chutney was made for toasted cheese sandwiches. If you're using a super wonderful fragrant cheese, like stilton or blue - of course, you may want to pass on the chutney. but for anything blander - a mild chedder, american, gouda. Chutney makes that plain-jane sandwich pop. It makes an ordinary snack into a savory treat. I know all this because I had the great fortune of smearing a piece of toast with chutney while in the UK and eating it with cheese. Soon after this, I melted the cheese. The rest was WOW and I can't really ever go back to the way a toasted cheese sandwich tasted before - that crunch of oil, salt, and gooey cheese is just . . . .. flat.

Today is a cold day and I am sitting with a bowl of soup and a toasted sandwich - bemoaning the fact that I barely had the time to make applesauce this year, let alone chutney. Maybe in 2 or 4 years, I'll find the time to pursue "hobbies" again. Until then I will dream of chutney and enjoy it on our stints out of Ukraine.

If you do want to make your own chutney - an excellent recipe one can be found here. But even in the US, you can find chutney in a supermarket.