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French Toast-wiches with Quick-Cook Warm Chutney (Rachael Ray) Recipe

French Toast-wiches with Quick-Cook Warm Chutney (Rachael Ray) Recipe

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French Toast-wiches with Quick-Cook Warm Chutney (Rachael Ray)

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Ingredients:

Serving

1/2 cup dried apricots, diced
3 small ripe peaches, pitted and diced
1 cup apple juice concentrate , available on juice aisle of market
1 - inch fresh ginger root, peeled
1 lemon , zested
1/8 tsp fresh nutmeg, grated or, a few pinches of ground
1/4 tsp ground cinnamon
8 slices white toasting bread
3 eggs, beaten
1/2 cup milk or half-and-half
1 tbsp sugar
1/4 tsp ground nutmeg
butter , for greasing skillet
1 gala or golden delicious apple, quartered, cored, and thinly sliced
1 (6 to 8-oz) brick vermont sharp cheddar, thinly sliced
3/4 lb deli sliced smoked turkey breast

Directions:

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 minutes. 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 disposable pie tin containing the eggs, beaten with milk, sugar, and nutmeg. Nestle a piece of cold 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 large skillet over moderate heat.
To make sandwiches, coat pan with butter, dip 4 pieces of bread on both sides in the egg, and place in the pan. Cook 2 minutes 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 pieces 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 two. Repeat the process with the remaining ingredients.
Cut sandwiches on a diagonal and serve with small buttercups or ramekins of warm fruit chutney for topping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	539.08 Kcal (2257 kJ)
Calories from fat	93.56 Kcal
		% Daily Value*
Total Fat	10.4g	16%
Cholesterol	160.79mg	54%
Sodium	1113.03mg	46%
Potassium	935.56mg	20%
Total Carbs	79.74g	27%
Sugars	48.88g	196%
Dietary Fiber	6.51g	26%
Protein	32.99g	66%
Vitamin C	72.5mg	121%
Iron	2.8mg	15%
Calcium	95.2mg	10%

Amount Per 100 g
Calories	132.46 Kcal (555 kJ)
Calories from fat	22.99 Kcal
		% Daily Value*
Total Fat	2.55g	16%
Cholesterol	39.51mg	54%
Sodium	273.49mg	46%
Potassium	229.88mg	20%
Total Carbs	19.59g	27%
Sugars	12.01g	196%
Dietary Fiber	1.6g	26%
Protein	8.11g	66%
Vitamin C	17.8mg	121%
Iron	0.7mg	15%
Calcium	23.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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