Mango chutney is more savory than sweet, with warm spices, onion, and vinegar. It adds a tangy note to the sandwiches, but you can omit it if you like. For extra toasty sandwiches, weigh down with a plate or heavy pan as they cook.
1/2 cup fresh flat-leaf parsley leaves
1 Granny Smith apple, grated (about 1 cup)
8 (1-ounce) slices multigrain bread
8 teaspoons mango chutney (such as Major Grey's)
4 (1-ounce) slices sharp cheddar cheese
4 ounces sliced lower-sodium turkey (such as Boar's Head)
How to Make It
Combine parsley and apple in a bowl. Spread each of 4 bread slices with 2 teaspoons chutney. Top evenly with cheese, turkey, apple mixture, and remaining 4 bread slices. Coat sandwiches with cooking spray.
Heat a large skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes or until browned. Turn sandwiches; cover and cook 2 minutes or until cheese melts.
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These are good (I omitted the parsley) and I used our panini press which made them super easy to put together and grill. But 1 oz of turkey on a sandwich is pretty skimpy. I had to add another oz to mine and 2 more oz to DH's to get a decent sandwich. Served with grapes and pop chips. I'd make them again because the flavors were good.
This sandwich makes my at-work lunches a pleasure to brown bag! Didn't use the parsley simply because I couldn't find any, and I sliced my apples rather than grating (I didn't have a large enough grater and a smaller size will just turn your apples into mush). The sharper the cheddar, the better it contrasts with the apples. Such a great idea!