Apple Cranberry Chutney Sandwiches (Print Version)

Sweet apple cranberry chutney, creamy cheese, and greens layered on bread for a satisfying vegetarian sandwich.

# What You'll Need:

→ Apple Cranberry Chutney

01 - 2 medium apples, peeled, cored, and diced
02 - 1 cup fresh or frozen cranberries
03 - 1/4 cup packed brown sugar
04 - 1/4 cup apple cider vinegar
05 - 1/4 cup finely chopped red onion
06 - 1 teaspoon grated fresh ginger
07 - 1/4 teaspoon ground cinnamon
08 - 1/8 teaspoon ground cloves
09 - 1/8 teaspoon salt
10 - 2 tablespoons water

→ Sandwich Assembly

11 - 8 slices whole grain or sourdough bread
12 - 4 ounces soft goat cheese or cream cheese
13 - 1 cup baby spinach or arugula
14 - 2 tablespoons butter, optional, for grilling

# Steps to Follow:

01 - Combine diced apples, cranberries, brown sugar, apple cider vinegar, red onion, ginger, cinnamon, cloves, salt, and water in a medium saucepan.
02 - Set saucepan over medium heat and bring mixture to a simmer, stirring occasionally. Cook uncovered for 15 to 20 minutes until fruit softens and chutney thickens. Allow to cool to room temperature.
03 - Generously spread goat cheese or cream cheese onto one side of each slice of bread.
04 - Spoon 2 to 3 tablespoons of apple cranberry chutney onto four slices of prepared bread.
05 - Place baby spinach or arugula evenly over chutney.
06 - Top with remaining four bread slices, cheese side down.
07 - For a crisp finish, melt butter in a skillet over medium heat. Grill assembled sandwiches for 2 to 3 minutes per side until golden and warmed through.
08 - Slice sandwiches and serve immediately.

# Additional Tips::

01 -
  • Uses familiar produce and pantry items for easy prep
  • Burst of bold flavors with minimal effort
  • Great for meal prep since chutney keeps well
  • Versatile for vegetarians or those who enjoy adding meat
02 -
  • Rich in vitamin C from apples and cranberries
  • Easy to adapt for gluten free or dairy free needs
  • Pairs beautifully with soups or salads for a full meal
  • Chutney keeps well in the fridge for up to a week and is even better the second day
03 -
  • Toast the spices for 30 seconds in the dry pan before adding fruit for extra depth
  • Warm your bread in the oven or toaster so the cheese spreads more easily and does not tear the bread
  • Always taste the chutney once cooked and adjust the vinegar or sugar to match your preference for tartness or sweetness
  • The balance makes the sandwich sing

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