1. Prepare chutney. Heat oil in a large skillet over medium-high heat. Add onion and apples and cook, stirring occasionally, until softened and browned, about 6 minutes. Stir in allspice and cayenne and cook until fragrant, about 30 seconds. Add sugar and cider and bring to a boil, scraping browned bits off pan bottom. Cook until cider is thick and syrupy, about 6 to 8 minutes. Remove from heat and add cider vinegar and pepper. Set aside.

2. Heat a large nonstick skillet over medium-low heat for 2 to 3 minutes. Meanwhile, brush one side of each slice of bread with melted butter. Flip 4 slices over, buttered side down. Layer sandwiches on these slices as follows, dividing filling evenly: half the cheese, slices of ham, chutney, and then remaining cheese. Cover with remaining bread, with the buttered sides facing out.

3. Place two sandwiches in pan and weight with a round cake pan, pressing lightly. Leave cake pan on top and cook until first side is golden brown, 3 to 5 minutes. Flip sandwiches, press again with cake pan, and cook until golden brown, about 2 to 4 minutes. Repeat with remaining sandwiches. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2007