Brie and Mango Chutney Grilled Cheese

By Zainab Shah

Published Feb. 11, 2025

Brie and Mango Chutney Grilled Cheese
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4(67)
Comments
Read comments

Grilled cheeses come in many flavors and shapes depending on the cheese, bread and condiments used. This version opts for relatively mellow, creamy Brie topped with tangy mango chutney and earthy spinach. Mayonnaise is slathered on the side of the bread slices that cook on a preheated pan for a guaranteed crunchy crust, and the two halves of the sandwich initially cook separately to ensure the Brie melts nicely. Feel free to adjust the amount of mayo, cheese and chutney depending on the size of your bread slices (and your taste). To make a simple, comforting appetizer or shareable snack instead of a sandwich, remove the grilled cheese halves from the pan after Step 3, cut into rectangles or triangles and serve.

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Ingredients

Yield:1 sandwich
  • 2slices sourdough, rye or other bread
  • ½ to 1tablespoon mayonnaise
  • 4 to 6thin slices Brie cheese (about 2½ ounces)
  • 1teaspoon to 1 tablespoon mango chutney
  • Small handful of baby spinach (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

130 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 199 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a heavy pan over medium-low. Thinly spread mayonnaise on one side of each bread slice.

  2. Step 2

    Place bread slices in the pan, mayonnaise side down. Arrange Brie on top of bread so that each slice is fully covered with a layer of cheese. Cook, undisturbed, until the Brie starts to melt, 4 to 6 minutes.

  3. Step 3

    When the Brie starts to melt, use the back of a spoon to spread the chutney over the cheese. Lay on a few leaves of baby spinach, if using.

  4. Step 4

    Use a spatula to flip one bread slice on top of the other, then press the sandwich lightly. Keep turning the sandwich, pressing gently, until the grilled cheese is a bit flattened and compact and both sides are toasted and crusty, about 8 minutes more.

Ratings

4 out of 5
67 user ratings
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Comments

Shailja

*EDITED: If you prefer not too sweet yet flavorful chutney use Ataulfo mango (available in most local grocery stores) bordering on ripe. They have less fiber and more pulp. If you prefer sweet, then same mango but more ripe. I don't like to use cardamon (or maybe just a pinch!) as it overpowers the cheese and chutney but that's your choice! Great lunch option!

Sean C.

You could probably get the same sweet-heat kick from any good quality chunky fruit jam, like fig or apricot or apple, with a little chili oil or diced hot pepper mixed in. The Patak's mango chutney is really excellent, though.

Ruth

I haven't made this recipe yet, but had a sandwich just the other day at a local diner that was a very similar take on grilled cheese: whole grain bread, Swiss on the top slice, creamy chevre on the bottom and in between Granny Smith apple, baby spinach and fig jam. I thought it might be "too much" but it was amazing. Can't wait to try this one.

Twiga G.P.

Two months: Delicious. Simple 🥰.

margaret

This would be nice, perhaps easier too, using a panini grill. I’ve made another version, to accolades, with sour dough bread, Swiss cheese and thinly sliced ripe pear. This NYT sandwich is everything!

Rahul

Fantastic! It all really comes together nicely. One of the better grilled cheeses I've had. I used Brooklyn Delhi's mango chutney and it was phenom.

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