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Preheat the barbecue for medium heat. Using a large serrated knife, cut the ciabatta horizontally in half leaving one long side attached, if possible.
Ray Kachatorian
Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
Ray Kachatorian
Rub the cut sides of the ciabatta with the garlic clove.
Ray Kachatorian
Place the ciabatta, oiled side down, on the grill and cook until just barely golden brown, rotating but not turning over to toast evenly, about 3 minutes.
Ray Kachatorian
Remove the ciabatta from the grill and reduce the heat of one burner to low. Spread the toasted side of the bottom ciabatta piece with the mustard.
Ray Kachatorian
Spoon the chutney over the other toasted side.
Ray Kachatorian
Scatter half of the Gruyère cheese evenly over the mustard. Tear off pieces of the St. Andre cheese and scatter it over the Gruyère. Then scatter the remaining Gruyère cheese over.
Ray Kachatorian
Cover with the top half of the ciabatta, chutney side down, and press firmly to hold the sandwich together. Lightly brush the sandwich with oil.
Ray Kachatorian
Place the sandwich on the grill over the burner on low heat. Close the hood and grill until the cheese melts and the bread is golden brown, rotating the sandwich as needed to brown evenly, about 8 minutes per side.
Ray Kachatorian
Transfer the sandwich to a cutting board. Open the sandwich and scatter the arugula over the cheese. Close the sandwich.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
