Friday, August 5, 2011

Cha..cha..Chutney Sandwich

I was perusing recipes in the New York Times food section awhile ago and had a thought.  Why not enliven a basic grilled cheese sandwich with chutney?  I liked the idea of spice and creaminess and good flavor all together.

It was exciting to bring such intriguing flavors so simply into my kitchen.  The bread I used was a favorite made by Julian Bakery called "Amazing Sourdough."  I buy it at my local health food store and it is pricey. All you Weight Watchers out there will be impressed that each slice is only 1 point plus.

This was lunch for me so it is just one serving.  Swiss cheese was a smooth contrast to the chutney, but for sure you can use any cheese you like or have on hand.  And if you have no chutney, you can purchase it near other sauces in the market, or you can use another fruit preserve instead.

Chutney Grilled Cheese Sandwich

2 slices bread
2 tablespoons Major Grey mango chutney
1 (1-ounce) slice Swiss cheese
1 tablespoon light buttery spread (such as Brummel and Brown)

Heat a small skillet over medium heat.  Coat one side of each piece of bread with 1 tablespoon chutney.  Sandwich cheese between chutney-coated bread.  Spread one half buttery spread on one side of sandwich.  Place that side down in skillet and cook until golden brown.  Spread remaining buttery spread on top side.  Flip sandwich and cook until that side is golden brown.  Cut in half and serve.  Makes one sandwich, 8 points plus and 371 calories.  Be sure to adjust values if using different bread.

Note: I like Brummel and Brown here because the outside of the sandwich does not get soggy while cooking as it does with other light margarine products.

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