At Papi Queso, his grilled cheese–focused sandwich shop in Charlotte, owner and executive chef Brian Stockholm stuffs the gooey sammies with all sorts of things, from smoked brisket to spaghetti. For what might be the ultimate grown-up grilled cheese, he loves a combo of burrata, country ham, and this off-the-charts chutney that mixes flame-kissed peaches and Vidalia onion with vanilla, spices, and a touch of bourbon. “It is sweet and tangy with a hint of smokiness,” he says. “The recipe requires a little extra effort, but it’s worth it.”
Grilled Peach Chutney
Yield: 1½ cups
Try it on: grilled cheese
Try it on: grilled cheese
Ingredients
-
1 lb. firm ripe peaches, halved and pits removed
½ small red bell pepper, stemmed, seeded, and quartered
½ small Vidalia onion, peeled and sliced in thick rings
½ cup light brown sugar
¼ cup rice wine vinegar
1½ tsp. minced fresh peeled ginger
½ vanilla bean, split (or substitute 1 tsp. vanilla paste)
1 tbsp. olive oil
¼ tsp. kosher salt
½ lemon, zest and juice
½ oz. good bourbon
1 tbsp. pickled mustard seeds (optional)
½ tbsp. chopped basil
½ tbsp. chopped mint
Preparation
In a large mixing bowl, combine peaches, bell pepper, onion, brown sugar, vinegar, ginger, vanilla bean, olive oil, salt, and lemon juice and zest. Toss everything together to dissolve the sugar. Cover with plastic wrap and marinate on the counter for 1 hour. In the meantime, preheat a grill to 350°F (preferably a charcoal or wood grill). Place peaches on the grill cut side down, along with the bell pepper and onion. Reserve the marinade. Grill until tender and slightly charred, turning to get all sides, about 6 to 8 minutes. Remove from grill and set aside until cool enough to handle.
Combine reserved marinade and bourbon in a saucepan. Bring to a boil and let cook at a rolling boil for about 5 minutes, until liquid is reduced to a glaze-like consistency. Remove vanilla bean. Once the peaches have cooled, the skins should slip off. Dice peaches, peppers, and onions into ¼-inch to ½-inch chunks, depending on how chunky you want your chutney. Place into a mixing bowl and gently toss with the glaze, pickled mustard seeds (if using), and basil and mint. Taste for seasoning and adjust as necessary. Store in an airtight container in the refrigerator (best in the first 2 to 3 days, but you can store for up to a week).
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