Pear-Chutney Grilled Cheese Sandwiches
Warm Spinach-Potato Salad
Ingredients
- 2 Tbsp butter, softened
- 4 slices bakery sourdough bread
- 2 Tbsp vegetarian Major Grey chutney
- 1 small slightly firm pear, thinly sliced
- 4 slices aged white Cheddar cheese
Instructions
- Spread butter on one side of each bread slice. Turn slices over, and spread chutney on other side.
- Arrange pear slices on chutney sides of 2 bread slices; top each with 2 cheese slices. Top with remaining bread, buttered sides up.
- Cook sandwiches in a large skillet over medium heat 4 minutes per side or until golden.
Side Dish Ingredients
- 4 small red potatoes, halved
- 2 Tbsp vegetarian olive oil vinaigrette
- 1 tsp lemon zest
- 1½ cups baby spinach
- 2 green onions, chopped
Side Dish Instructions
- Steam potatoes in a steamer basket over boiling water 15 minutes or until tender.
- Whisk together vinaigrette and zest in a bowl. Add spinach, onions, and potatoes; toss. If desired, season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
555
|
333
|
888
|
| Fat (g) | 29 | 10 | 39 |
| Sat. Fat (g) | 15 | 1 | 16 |
| Protein (g) | 17 | 8 | 25 |
| Carb (g) | 59 | 57 | 116 |
| Fiber (g) | 5 | 7 | 12 |
| Sodium (mg) | 700 | 181 | 881 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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