Asiago, Aged Cheddar & Grilled Mango Grilled Cheeses on Challah w/ Smoked Tomato Ketchup

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Asiago, Aged Cheddar & Grilled Mango Grilled Cheeses on Challah w/ Smoked Tomato Ketchup




(yield 8 Grilled Cheeses)

1 loaf challah (egg bread)
1 semi-ripe mango
2 cup grated aged cheddar
1 cup grated asiago
1 cup melted butter
1 sprig parsley
1 sprig thyme
1 sprig rosemary
1 clove crushed garlic

Ketchup:

3 Roma tomatoes (chopped)
½ red onion (finely chopped)
2 cloves of garlic (crushed)
¼ cup brown sugar
1 tbsp apple cider vinegar
½ tsp cumin
½ tsp liquid smoke
½ tsp Worcestershire sauce
1 tsp vegetable oil

On a medium heat add onions to a pot, sautee with vegetable oil, add salt and pepper. Add garlic, sautee, add tomatoes. Once tomatoes begin to stick add the vinegar and all other ingredients. Cook this mixture stirring frequently until the sauce becomes very thick and you must scrape the bottom unless it will burn, at this point remove from the heat. You may keep this ketchup rustic, or you may blend while warm and pass through a strain.

Add fresh herbs and 1 clove of crushed garlic to butter, add salt and pepper and mix thoroughly. Generously brush both sides of the bread for the grilled cheeses. Slice the mango into 1/8 inch slices, brush lightly with some of the butter and add salt and pepper. On a smoking hot grill pan or BBQ grill mango slices on extremely high heat and quickly. Combine the cheeses in a bowl. On the bottom of the grilled cheese add a sprinkling of the cheese to just barely coat the surface, add one slice of mango and again top with some more cheese to barely cover the surface. Place ready to sear grilled cheese aside.

In a frying pan or on a griddle on medium-low heat, sear the grilled cheeses until golden brown. No oil or butter will be needed in the pan, and be sure to check the grilled cheeses to ensure they do not burn. Slice to your preference along with the ketchup.