Grilled Manchego with Spinach & Spicy Plum Chutney
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.
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.
Make Ahead Tip: The chutney will keep for 1 week in the refrigerator.
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; 0 g added sugars; 3321 IU vitamin A; 14 mg vitamin C; 276 mg calcium; 2 mg iron; 416 mg sodium; 404 mg potassium
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.