Yes it probably is.
You know when you have one of those days that have been so bad you feel like nothing in the world can cheer you up? You were late for work and then you realise you forgot your awesome mid-morning snack. It seems as though you can’t do anything right and just to tip it off, you miss your train home by a few milliseconds… and then have to stand the whole way on the later one. But don’t worry guys, one faint-because-I’m-so-good sandwich can solve this.
Wouldn’t the world just get instantly brighter if someone presented you with a soothing oozing sandwich like this? Yes I think so. This sandwich is about more than how amazingly irresistible it looks and tastes. It’s to give you a little pat on the back to say ‘that everything’s ok after all, because sandwiches like me exist.’
Yes the Brie, Spinach and English mustard pairing is my ultimate sandwich filling, but this is just a glorious conveyor belt for my homemade Caramelised Red Onion chutney. I made a batch of chutney for Christmas presents last year, but I kept a jar back for myself of course. Over 4 months this chutney has become sumptuously sticky and sweet. If you just like the look of the Parisian sandwich and NEED IT NOW, then Onion Marmalade is a good alternative.
So put your feet up, scoot into those slippers and eat.
Grilled Parisian Sandwich
- 2 slices of Sour Dough Bread (Or your chosen bread; no flimsy anaemic white bread please)
- English Mustard
- a handful of Baby Spinach
- Caramelised Red Onion Chutney (or Onion Marmelade)
- Brie cheese
Place a griddle pan on high heat. Layer some mustard onto one slice of bread and lay your spinach leaves on top of this. Next, Layer slices of Brie on top of the greens (be generous!) On the other slice of bread, smother on the chutney and sandwich the two pieces of bread together. Crust up the bread by placing the sandwich on the griddle pan when it is hot, leave it until scorch marks appear on the surface. Turn the sandwich over and repeat on the other side. Make sure the cheese is melted before serving warm.
Caramelised Red Onion Chutney – Makes 4-6 Jars
- 8 red onions
- 1 red chilli
- 2 bay leaves
- 25ml olive oil
- 200g brown sugar
- 150ml balsamic vinegar
- 150ml red wine vinegar
Slice your onions and chilli into thin slices and put them into a large pan with the bay leaves and oil. Cook this over a low heat until the onions are slightly soft, about 20 minutes. When the onions are sticky, add in your sugar and vinegars. Simmer this for 30 minutes, stirring occasionally until the chutney is thick.
When the chutney is dark and thick, pour into sterilised jars. Seal the lids and let them cool. Keep at room temperature until opened, then keep it in the fridge. Leave the chutney for at least a month to mature in flavour.