Olive Magazine

Turkey, cheese and chutney toasties

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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.

Nutrition:
NutrientUnit
kcal436
fat18.7g
saturates0g
carbs43.7g
sugars0g
fibre3.3g
protein23.6g
salt2.6g
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Ingredients

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

Method

  • 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.

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