Grilled Cheddar And Bacon With Mango Chutney Food

GRILLED CHEDDAR AND BACON WITH MANGO CHUTNEY

Grilled Cheddar and Bacon with Mango Chutney image

Categories Cheese Fruit Quick & Easy Cheddar Mango Meat Bacon Grill/Barbecue Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 5

Ingredients

8 (1/4-inch-thick) slices whole-grain bread
1 1/2 tablespoons unsalted butter, softened
4 teaspoons mango chutney
6 ounces thinly sliced Cheddar (preferably Colby or Longhorn)
8 cooked bacon slices, halved crosswise

Steps:

Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up.
Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

CHICKEN, BACON AND MANGO CHUTNEY SANDWICH

Chicken, Bacon and Mango Chutney Sandwich image

With a spicy and smoky homemade chutney, this chicken, bacon and mango chutney sandwich is the ultimate lunch or dinner! Savory yet a touch sweet, it's hearty and satisfying. Dairy free and gluten free options included.

Provided by Ashley / Cook Nourish Bliss

Categories Main Dish

Time 55m

Number Of Ingredients 18

Ingredients

2 mangos (or about 2 pounds)
½ cup unsweetened pineapple juice
¼ cup cider vinegar
¼ cup packed light brown sugar
2 teaspoons curry powder
1 tablespoon vegetable oil
½ teaspoon red pepper flakes
1 small red onion, diced (about 1 cup)
1 ½ tablespoons grated fresh ginger
half of a medium red bell pepper, diced
salt and pepper, to taste
¼ cup raisins
¼ cup macadamia nuts, roughly chopped
few slices toasted bread*
few slices cheese**
sliced cooked chicken (I used a rotisserie chicken)
lettuce
few strips cooked bacon

Steps:

To chop the mango, begin by slicing a thin piece off one end, so it can rest on the bottom. Next, cut off the skin in thin strips from top to bottom. There is one large flat seed on the inside of the mango. Cut along each side of the seed to remove the flesh (you'll be able to tell if you hit the seed while cutting). Trim any remaining flesh from along the seed to get the most out of your mango. Chop all of the flesh and set aside.
In a small bowl, whisk together the pineapple juice, vinegar, brown sugar and curry powder. Set aside.
Set a large skillet over medium heat. Add in the oil. When hot, add in the red pepper flakes and cook for about 30 seconds, until fragrant. Add in the onion and cook until soft, about 3 to 4 minutes. Add in the grated ginger and pepper and cook for another 1 to 2 minutes. Add in the chopped mango and cook for 1 minute. Pour the pineapple juice mixture into the skillet and mix to combine.
Bring to a low simmer and then cook for about 30 minutes, stirring frequently, until the mixture has reduced down and thickened. Remove from the heat.
Season with salt and pepper to taste, if needed. Stir in the raisins and macadamia nuts.
Allow the mixture to cool completely, then store in the fridge until you are ready to use.
Spoon your desired amount of mango chutney onto one piece of toast. Top with a slice of cheese, a few slices of chicken, some lettuce and bacon. Serve immediately.

Nutrition Facts : Calories 150 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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