2 T. basil pesto
1/3 C. mayo
8 slices rye bread
8 T. Tomato and Apricot chutney
8 slices Jarlesburg cheese
3/4 Lb. sliced honey-smoked ham or pepper ham, about 12 to 16 slices

To make each sandwich: Mix together the pesto and mayo and spread a thin layer of it on each slice of bread. Spread a thicker layer of the chutney on one slice of bread and put one slice of cheese on top of it. Then place 3 to 4 slices of ham on top and add another slice of cheese. Close the sandwich with the other slice of bread. Heat a griddle or skillet to medium and smear with butter (or smear butter on the outside of the bread) and toast the sandwich slowly to a nice golden brown, making sure the cheese is melting before turning the sandwich and toasting the other side. Serve with potato chips, pickles and mustard.

Tomato and Apricot Chutney

2 1/2 T. extra virgin olive oil
1 T. peeled and grated fresh ginger
3/4 tsp. red chile flakes
3/4 tsp. brown mustard seeds
1/4 tsp. cumin
1/4 tsp. fennel
1/4 fenugreek seeds
2 1/4 lb. tomatoes, peeled and chopped
9 cloves garlic, chopped into a paste or run through a press
1/3 C. sugar
1 1/2 tsp. salt
2 or 3 jalapenos
9 dried apricots, diced

Heat the olive oil in a large saucepan over medium heat. Add the ginger and cook for 1 minute. Add the chile flakes, mustard seeds, cumin, fennel, and fenugreek seeds and stir for a few seconds. Stir in the tomatoes, garlic, sugar and salt. Bring to a boil; reduce heat and simmer, stirring occasionally for 25 to 30 minutes, until mixture starts to thicken. Cut a slit in the jalapenos (use only 2 if you want less heat), then add them and the apricots to the pan. Simmer, stirring frequently until the mix is thick and jam like, for about 20 minutes. Remove jalapeños and serve separately, if you wish. Cover tightly and store in the fridge for up to 1 month.