Yield: 12 SANDWICHES
¾ cup prepared mango chutney
⅓ cup reduced-fat mayonnaise
24 slices whole-wheat sandwich bread
1 lb. very sharp Cheddar, thinly sliced, divided
2 pears or apples, thinly sliced
cooking spray, as needed
1. Preheat panini press or contact grill.
2. Mix chutney and mayonnaise; spread over all 24 slices of bread. Place half of cheese on 12 bread slices. Top with pear or apple slices, remaining cheese and remaining bread slices, chutney-side down. Spritz both sides of sandwich with cooking spray.
3. In batches, place sandwiches in panini press or contact grill; cook 4 to 8 minutes or until golden brown and cheese has melted. Alternatively, heat a skillet, preferably cast-iron, over medium-low heat. Place sandwiches in skillet.
4. Set piece of foil on top, then weigh with heavy saucepan or smaller skillet. Add a few unopened food cans for extra weight, if needed. Cook 2 to 4 minutes, or until underside has browned. Turn and cook 2 to 4 minutes more. Cut sandwiches in half and serve immediately.
Photo and Recipe: Cabot Creamery Cooperative