Name: Spinach Chutney Cheese Toastie
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 2 cups spinach (finely chopped); 1 cup tomato (chopped); 1/3 cup red onion (finely chopped); salt to taste; black pepper to taste; 2 slices rosemary olive bread (sourdough works too); 1 - 1.5 tbsp Cilantro Chutney (1 to 1.5 tbsp per toastie); to taste chat masala (I like MDH); 1 cup white sharp cheddar + Mexican cheese blend, grated, use 1/2 cup per toastie (gruyere, muenster work too); jalapeno, thinly sliced (3 slices per toastie); to taste crushed red pepper; to taste black pepper

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A quick and easy meal – Spinach Chutney Cheese Toastie that’s perfect when you’re not in the mood to cook.

My husband has been working crazy hours lately due to his upcoming deadline. I’ve been home with my baby and sticking to quick and easy meals such as this toastie.

My Spinach Toastie is loaded with veggies and cheese, for an Indian touch you just need to add some Cilantro Chutney and chat masala. Adding chutney to anything simply elevates the flavors in any toastie. Hope you guys give it a try.

No Butter, No Oil Needed!

You don’t need any butter or oil in this recipe, but yes, you do need cheese!

The key to making this toastie crunchy is using good bread. For this recipe, I used Rosemary Olive Oil Sourdough Bread from the bakery section at Whole Foods. You can totally just use plain ol’ sourdough and it would still taste amazing. Just make sure you use some kind of sourdough bread to achieve the results.

Can I make this recipe vegan, gluten-free?

Yes and yes!

For vegan: use vegan cheese that melts well.
For gluten-free: use gluten-free bread that will result in the perfect crunchy toastie.

Tips on making Spinach Chutney Cheese Toastie:

Use Sourdough bread of some form. For this recipe, I used Rosemary Olive Oil Sourdough Bread. Sourdough will result in a crunchy toastie.
Finely chop the spinach, tomatoes, and red onions.
For cheese – you need a cheese that melts well. I recommend sticking with sharp cheddar, Mexican blend, Gruyere, Muenster, and Monterey Pepper Jack.
Bake the toastie and then toast it for a minute or two, this will result in a crispy toastie.

Spinach Chutney Cheese Toastie is:

Cheesy
Delicious
Crunchy
Versatile
Flavorful
Vegetarian
Gluten-free option
Vegan option

How to make Spinach Chutney Cheese Toastie recipe step by step?

Prep

1. Make Cilantro Chutney – the recipe is linked here.
2. In a large bowl, combine freshly chopped spinach, tomatoes, red onions, salt, and black pepper.
3. Mix well.
4. Slice jalapenos and set aside.
5. Grate cheese. I used a combo of sharp white cheddar and Mexican 3 cheese blend. Gruyere, Muenster, sharp yellow cheddar would all work well.

Cook

1. Take 2 slices of Sourdough Rosemary Olive Oil Bread – I got mine from the fresh bakery at Whole Foods. Alternatively, you may use Sourdough bread which is excellent for toasties. Top with Cilantro Chutney.
2. Load up the bread with spoonfuls of the spinach mix – 2 to 3 spoonfuls per toastie. Then top with Chat Masala.
3. Top with a generous amount of cheese ~ roughly 1/2 cup per toastie. Top with a couple of slices of jalapeno.
4. Bake the toastie in a toaster oven for about 5 minutes at 400 degrees. Once done, toast for a minute or two.
5. Done. Split in half.

Enjoy!

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