Swiss cheese and cherry tomato chutney rolls

Detailed step-by-step description of how to cook the dish "Swiss cheese and cherry tomato chutney rolls". Try it by all means

Recipe «Swiss cheese and cherry tomato chutney rolls» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 8 fresh bread rolls, 30g butter, softened, 8 coral lettuce leaves, 8 thin slices Swiss cheese, 2 tbsp olive oil , 1 red onion, finely diced, 2 cloves garlic, thinly sliced lengthways, 2 cinnamon sticks , 2 bay leaves, 4 cloves, 1 sprig fresh rosemary, 2 x 250g punnets cherry tomatoes, 1/2 cup brown sugar, 1/2 cup white wine vinegar, salt and freshly ground black pepper.

Ingredients:

• 8 fresh bread rolls 
• 30g butter, softened 
• 8 coral lettuce leaves 
• 8 thin slices Swiss cheese 
• 2 tbsp olive oil 
• 1 red onion, finely diced 
• 2 cloves garlic, thinly sliced lengthways 
• 2 cinnamon sticks 
• 2 bay leaves 
• 4 cloves 
• 1 sprig fresh rosemary 
• 2 x 250g punnets cherry tomatoes 
• 1/2 cup brown sugar 
• 1/2 cup white wine vinegar 
• salt and freshly ground black pepper 

Instructions

1. To make the tomato chutney, heat the olive oil in a heavy-based saucepan over a moderate heat. Saute the onion and garlic for 3 minutes or until soft. Add the cinnamon, bay leaves, cloves and rosemary; toss over the heat to combine. Stir in the cherry tomatoes, sugar and vinegar. Cook, stirring occasionally, for 10 minutes. Season to taste with salt and pepper. Spoon into a sterilised jar and allow to cool. Refrigerate until required (the chutney can be made up to 3 days in advance).
2. To serve, split the bread rolls and spread with a little butter. Fill the rolls with the lettuce and cheese, and tie with string to secure. Wrap in plastic wrap and pack in a plastic container with an ice brick. Serve each roll with a generous spoonful of tomato chutney.