Lite Grilled Cheese with Tomato Chutney and Coleslaw
Servings
4 Servings
Ingredients
Coleslaw
- 2 cups classic coleslaw mix
- ¼ cup low-fat Greek yogurt
- 2 tablespoons white wine vinegar
- 2 teaspoons granulated sugar
- Pinch fennel or caraway seeds
- Kosher salt
- Freshly ground black pepper
Tomato Chutney
- 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 1 garlic clove minced
- 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
- 3 Roma tomatoes diced
- ¼ cup red wine vinegar
- 2 tablespoons raisins or currants
- 1 tablespoon honey
- 1 teaspoon kosher salt
Grilled Cheese
- 8 slices whole wheat bread
- 8 slices low fat edam cheese
- 1 avocado peeled, pitted, and sliced
Instructions
- In a large bowl, combine coleslaw with yogurt, vinegar, sugar, and fennel seeds. Stir well and set aside for 10 minutes before serving with sandwiches.
- In a medium saucepan heat evoo over medium high heat. Add onion and sauté 5 minutes or until translucent. Add garlic and ginger and sauté 1 minute more. Stir in tomatoes and cook 5 minutes or until tomatoes begin to soften and break down. Add vinegar, raisins, and honey and simmer 15 minutes. Remove from heat, stir in salt and let cool completely.
- Heat griddle over medium high heat and lightly grease with cooking spray. To assemble sandwich, spread about 2 tablespoons of chutney on 4 slices of bread. Top with 2 slices of cheese and a few slices of avocado. Cook sandwiches for 4 to 6 minutes each side or until cheese is melted and bread is golden brown. Cut in half to serve with coleslaw on the side.