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Ingredientes
- 1/2 c. dry apricots diced
- 3 sm ripe peaches pitted, diced
- 1 c. apple juice concentrate
- 1 piece fresh ginger root - (1" long) peeled
- 1 x lemon zested
- 1/8 tsp grated fresh nutmeg (or possibly a few pinches of grnd)
- 1/4 tsp grnd cinnamon
- 8 slc white toasting bread
- 3 x Large eggs beaten
- 1/2 c. lowfat milk or possibly half-and-half
- 1 Tbsp. sugar
- 1/4 tsp grnd or possibly freshly-grated nutmeg Butter for greasing skillet
- 1 x Gala or possibly Golden brown Delicious apple quartered, cored, and thinly sliced
- 1 x brick Vermont sharp cheddar - (6 to 8 ounce) thinly sliced
- 3/4 lb deli sliced smoked turkey breast
Direcciones
- Put all of the ingredients for your chutney in a medium pot and bring liquid to a boil. Reduce heat a bit and let the chutney cook down for 10 min. Remove gingerroot before serving.
- Begin to assemble an assembly line leading to your pan. Place a pile of bread next to a shallow dish or possibly disposable pie tin containing the Large eggs, beaten with lowfat milk, sugar, and nutmeg. Nestle a piece of cool butter in a folded paper towel and keep on hand to wipe and grease your skillet. Pile apples, cheese, and turkey on the cutting board to finish your assembly line.
- Preheat nonstick griddle or possibly large skillet over moderate heat.
- To make sandwiches, coat pan with butter, dip 4 pcs of bread on both sides in the egg, and place in the pan. Cook 2 min and turn 2 slices over. Top the 2 slices you turned with thin layers of cheese, apple, turkey and another slice of cheese. Top sandwich filling with the other 2 slices of bread, keeping the uncooked side up; you are just sliding these pcs over from pan to top of sandwich. Now flip the entire sandwich over to cook the opposite side of the sandwich. Gently press down on the sandwich as it grills the last minute or possibly two. Repeat the process with the remaining ingredients.
- Cut sandwiches on a diagonal and serve with small buttercups or possibly ramekins of hot fruit chutney for topping.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 491 | |
| Calories from Fat 106 | 22% |
| Total Fat 11.81g | 15% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 389mg | 16% |
| Potassium 906mg | 26% |
| Total Carbs 68.88g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 43.94g | 29% |
| Protein 27.87g | 45% |
