Recipes and Cooking Ultimate Bacon Sandwich Make this chutney with an extra bumper crop of cherry tomatoes. Spread it on anything from burgers to grilled cheese. It's a great way to sneak in some sweetness. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 2, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Cook Time: 16 mins Total Time: 61 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 slices of Texas toast 4 tablespoon butter, melted Tomato Peach Chutney 4 slices thick sliced pepper bacon, cooked and halved 6 ounce fresh mozzarella, sliced 1/4-inch thick 4 crisp leaves of butter lettuce, center vein removed Tomato Peach Chutney 1 medium sweet onion, chopped (1/2 cup) 2 tablespoon minced garlic ⅔ cup water, divided 3 cup large cherry tomatoes 2 medium peaches, peeled, pitted and coarsely chopped (1 1/2 cups) 2 tablespoon cider vinegar 2 tablespoon packed brown sugar 1 teaspoon sea salt or kosher salt ¼ teaspoon crushed red pepper Directions Lightly brush one side of each slice of toast with melted butter. Place four slices, buttered sides down, on a cutting board. Spread each with 1/4 cup Tomato Peach Chutney. Layer on bacon, mozzarella, and lettuce. Top with remaining bread slices, buttered sides up. Heat a grill pan over medium heat. Place sandwiches on heated pan. Cook 2 to 3 minutes on each side or until golden, turning once. Tomato Peach Chutney In a large skillet over medium-high heat, cook the onion and garlic with 1/3 cup water for 5 minutes until softened. Add the tomatoes. Cook 5 to 7 minutes more until the skins break and they start to pop. Using a potato masher or the back of a wooden spoon, gently smash the tomatoes, releasing their juice. Add peaches, remaining 1/3 cup water, vinegar, brown sugar, salt, and crushed red pepper. Bring just to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens slightly, stirring occasionally. *If desired, use a panini press for the sandwiches. To Store Place any remaining chutney in an airtight container. Cover and store in the refrigerator up to 5 days. Print Nutrition Facts (per serving) 527 Calories 28g Fat 49g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 527 % Daily Value * Total Fat 28g 36% Saturated Fat 15g 75% Cholesterol 71mg 24% Sodium 1160mg 50% Total Carbohydrate 49g 18% Total Sugars 12g Protein 19g Vitamin C 15.2mg 76% Calcium 611mg 47% Iron 2.8mg 15% Potassium 334mg 7% Folate, total 99.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.