This flatbread sammie goes All Out, in terms of cheesiness. Gooey, rich, indulgent, and a tiny bit sweet: it’s totally worth it. Grilled in a skillet or that panini press you got on Amazon Prime Day, the flatbread gets crispy crunchy while three cheeses get cozy with your favorite fruit chutney. It doesn’t get any better than this!
I was at a party last weekend and I overheard a guest talking about cheese, and how they thought they were addicted to it. “I swear,” she said, “it’s like I can’t stop thinking about it. I want it all the time. I’m always hungry for it, especially because I don’t eat sugar anymore.” She had this look in her eyes when she spoke: a little desperate, a little wild. Recent studies have pinpointed what it is that gets us so excited about cheese. She’s not alone, it seems. The world is full of as many cheese lovers as there are types of cheese!
I’ve definitely gone through something like this, but with nuts. A couple years ago, when my better half was commuting for work, I used to make him these fab breakfast bars made with dried fruit, nuts, and coconut. I wasn’t eating a lot of refined sugar then, either, and because there were so many different nuts around, I ended up munching away. Soon there wasn’t a time when I wasn’t snacking on a nut. I even remember telling a friend at the time, much like that lady at the party, probably even with the same wild look. I’ve tapered, slowly, mostly by keeping the nut inventory in our house to a dull roar. But I digress…
Hopefully, this flatbread recipe will hook you, especially if you love cheese. I make it with my favorite melty varieties, with some gruyère thrown in for pungent flavor, and a delicious pear chutney my best friend Michele makes in the fall and gives as gifts. Feel free to use your own fruit choice, though. On a flatbread, it’s the ultimate cheese course, made just for you.
-Amy at Flatout
Triple Grilled Cheese with Pear Chutney
- 1 Flatout Foldit flatbread
- 1 slice brie
- 1 slice gruyère
- 1 slice fontina
- 1 tablespoon pear and quince chutney (or your favorite, most handy)
- Salt and freshly ground pepper
- Non-stick cooking spray
Preheat a panini press or a non-stick skillet, treated with cooking spray. Assemble the grilled cheese by layering the cheese within the flatbread, then place a dollop of your favorite chutney on the cheese before folding in half. Season with salt and pepper. Cook in the panini press (or skillet) until the cheese has melted and the flatbread is toasty. If using a skillet, flip mid way through cooking. Remove from heat and serve.