Bombay Grilled Chutney Sandwich

Ingredients

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Mint

  Freshdirect

  1 tablespoon or 3g

• Ginger

  Spices, ground

  5g

• Jalapeno

  Pop Chips

  5g

• Grated Coconut

  Daily Delight

  15 g or 15g

• Limes

  Raw

  ¼ fruit or 17g

• Salt

  Table

  1 dash or 0.4g

• Water

  Plain, clean water

  25g

• White bread

  Reduced-calorie

  2 slice or 46g

• Margarine-butter blend

  Margarine-like, soybean oil and butter

  1 tsp or 5g

• Chutney

  Tomato and Chilli - Co-Op

  0g

• Boiled potatoes

  Cooked without skin, flesh, with salt

  1 small or 125g

• Tomatoes

  Green, raw

  1 slice or wedge or 20g

• Cucumber

  Peeled, raw

  4 slice or 28g

• Red bell pepper

  Sweet, raw

  2 ring or 20g

• Cheddar or colby cheese

  Low fat

  ¼ cup, shredded or 28g

• Chili powder

  Spices

  5g

• Ketchup

  Low sodium

  1 tbsp or 15g

Directions

1. - Prepare the green chutney by blending/ pulsing all the ingredients listed above in a food processor or blender until it resembles something like a fine pesto.
2. - To assemble the sandwiches: Start with 2 slices of soft white bread and spread a layer of butter (margarine for vegan version) on both sides of each slice.
3. - Generously spread the green chutney on one side of each slice.
4. - Then layer one of the bread with sliced potatoes, sprinkle with salt (or chat masala), then arrange the sliced tomatoes, cucumbers, peppers and top with grated cheese (optional- leave out for vegan version) and top with the second slice of bread
5. - Toast in Panini press or similarly until the sandwich is is golden brown and get grill marks. Cut and serve with side ketchup and extra chutney and if desired.
6. Recipe by: By Noreen (PictureTheRecipe.com) (source: https://picturetherecipe.com/recipes/bombay-grilled-chutney-sandwich/)