Admittedly, this dish is a bit more labor-intensive than the grilled-cheese sandwiches of your youth, but the extra effort pays off with maximum flavor. The unusual sweet-tart chutney is also wonderful on toast or with roast pork.
Active Time: 40 minutes |
Total Time: 40 minutes
Spicy Plum Chutney, (recipe follows)
2 cups packed baby spinach, rinsed, with water still clinging to leaves
1 teaspoon butter, melted
1 teaspoon extra-virgin olive oil
4 slices whole-wheat or sourdough bread
3/4 cup finely shredded Manchego or sharp Cheddar cheese
Prepare Spicy Plum Chutney.
Place spinach in a microwave-safe bowl; cover and microwave until just wilted, about 2 minutes. Transfer the spinach to a colander in the sink; press lightly with a spatula to extract any excess water.
Mix butter and oil in a small bowl. Place bread on a work surface and brush the top of each slice with the butter mixture. Turn the slices over and spread 2 teaspoons of the plum chutney on 2 slices of bread. Top the chutney with cheese. Layer the spinach over the cheese and top with the remaining 2 slices of bread, buttered side out.
Place the sandwiches in a dry, nonstick skillet over medium heat. Cook, until golden on the first side, 3 to 4 minutes. Turn the sandwiches over and continue cooking until the second side is golden, 2 to 3 minutes. Cut the sandwiches in half and serve with the remaining chutney for dipping.
Per serving :
13 g Fat;
6 g Sat;
3 g Mono;
28 mg Cholesterol;
37 g Carbohydrates;
14 g Protein;
5 g Fiber;
425 mg Sodium;
235 mg Potassium