Turkey, cheese and chutney toasties

  • serves 2
  • Easy

This speedy recipe is perfect for mid-week: it's ready in 20 minutes and makes the most out of the weekend's leftovers. You can use any chutney you fancy, but cranberry goes perfectly with the turkey.



  • good quality thick white bread 4 slices
  • butter
  • mature cheddar 2 slices
  • cooked turkey 4-8 slices
  • watercress 2 handfuls
  • tomato, cranberry or gooseberry chutney 2 tbsp (choose a sharp variety)


  • Step 1

    Toast 2 slices of bread on one side. Butter the untoasted side then put the slices butter-side-down in a large frying pan.

    Add the cheese and leave the bread to colour, as soon as it starts to brown, toast the remaining bread on both sides.

    Add the turkey to the toast in the pan followed by the watercress. Spread chutney on the remaining toast and press it firmly, chutney-side-down onto the toasties.

    Remove, turn over and halve. Serve with more watercress if you like.

Nutritional Information

  • Kcals 436
  • Carbs 43.7g
  • Protein 23.6g
  • Fat 18.7g
  • Salt 2.6g
  • Fibre 3.3g