Roast Beef Grilled Cheese Sandwich with Caramelized Onions, Peppers and Horseradish

• 1/2 tablespoon oil
• 1/4 onion (sliced)
• 1/4 bell pepper (sliced)
• 1 tablespoon salted butter, room temperature
• 2 slices bread
• 2 slices each Swiss cheese, provolone and mozzarella, room temperature
• 2 ounces roast beef, warm
• 1/2 tablespoon horseradish mayo
• 1 tablespoon gravy, warm, store purchased or left ocer

1. Heat the oil in a pan, add the onion and bell pepper and sauté until tender, about 5-7 minutes.
2. Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the roast beef, onions and peppers, horseradish mayo and or grainy mustard, and gravy, the remaining cheese and finally the other slice of bread.
3. Grill in a pan, preheated over medium heat, until golden brown on both sides and the cheese has melted, about 2-4 minutes per side.

Beetroot chutney

2 -3 pounds beetroot, peeled

1 red onions, peeled

1 pound cooking apples, peeled and cored

17½ fl oz red wine vinegar

1 pound granulated sugar

1 tsp pickling spice mixture

½ tsp ground coriander

2 oranges, zest and juice

• Dice the beetroot, onions and apples, trying to keep all the dice roughly the same size across the different ingredients.
• Put the diced ingredients into a large pan, together with the vinegar, sugar and spices, and stir well to mix them all together.
• Cook over a low–medium heat at a very gentle simmer, stirring regularly for about 2 hours, or until you can part the mixture on the base of the pan.
• Add the orange zest and juice and mix them well.
•  
• Cook for a further 5–10 minutes until once again the mixture can be parted on the base of the pan and there is very little free liquid.

Put the chutney into warm, sterilized jars and leave to mature for a month before using.