Spinach Chutney Cheese Toastie
A quick and easy meal - Spinach Chutney Cheese Toastie that's perfect when you're not in the mood to cook.
Servings: 2 servings
Ingredients
for the spinach mixture
- 2 cups spinach finely chopped
- 1 cup tomato chopped
- 1/3 cup red onion finely chopped
- salt to taste
- black pepper to taste
other ingredients
- 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
Instructions
Prep
- Make Cilantro Chutney - the recipe is linked here.
- In a large bowl, combine freshly chopped spinach, tomatoes, red onions, salt, and black pepper.
- Mix well.
- Slice jalapenos and set aside.
- 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
- 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.
- Load up the bread with spoonfuls of the spinach mix - 2 to 3 spoonfuls per toastie. Then top with Chat Masala.
- Top with a generous amount of cheese ~ roughly 1/2 cup per toastie. Top with a couple of slices of jalapeno.
- Bake the toastie in a toaster oven for about 5 minutes at 400 degrees. Once done, toast for a minute or two.
- Done. Split in half.
Video
Notes
for gluten-free option: use gf bread.
for vegan option: use vegan cheese.
Nutrition
Calories: 387kcal | Carbohydrates: 43g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 621mg | Potassium: 506mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3860IU | Vitamin C: 21mg | Calcium: 378mg | Iron: 4mg