Grilled Manchego with Spinach & Spicy Plum Chutney

Grilled Manchego with Spinach & Spicy Plum Chutney

1 Review
From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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

Preparation

  • Active

  • Ready In

  1. Prepare Spicy Plum Chutney.
  2. 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.
  3. 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.
  4. 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.
  • Make Ahead Tip: The chutney will keep for 1 week in the refrigerator.

Nutrition information

  • Per serving: 317 calories; 13 g fat(6 g sat); 5 g fiber; 38 g carbohydrates; 14 g protein; 85 mcg folate; 28 mg cholesterol; 14 g sugars; 3321 IU vitamin A; 14 mg vitamin C; 276 mg calcium; 2 mg iron; 416 mg sodium; 404 mg potassium
  • Carbohydrate Servings: 2

Reviews 1

August 03, 2010
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By: Cynthia
Nice contrast of flavors, colours and textures. Actually pretty quick, also. Used 3 small plums + 3 tsp. each honey & red wine vinegar. Sliced the manchego and used a bacon press to grill with some leftover chili-lime butter. Would like to try with other types of cheeses- white cheddar, gorgonzola & gruyere all might be good.