By: Jamie Geller, Joy of Kosher

A healthy twist on an old favorite, this grilled cheese will ensure you won’t be counting calories. Switch out the white bread for whole wheat, and Greek yogurt for the slaw instead of mayo and you’ll be smiling from ear to ear. No one should ever give up on their cheese fix.

Preparation Time: 38 minutes

Serves: 4

Ingredients:
Coleslaw
2 cups classic coleslaw mix
¼ cup low-fat Greek yogurt
2 tablespoons white wine vinegar
2 teaspoons granulated sugar
Pinch fennel or caraway seeds
Kosher salt
Freshly ground black pepper

Sandwich
1 tablespoon extra virgin olive oil
1 medium onion, diced
1 garlic clove, minced
1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
3 Roma tomatoes, diced
¼ cup red wine vinegar
2 tablespoons raisins or currants
1 tablespoon honey
1 teaspoon kosher salt
8 slices whole wheat bread
8 slices low fat Tnuva Edam Cheese
1 avocado, peeled, pitted, and sliced

Instructions:
1. In a large bowl, combine coleslaw with yogurt, vinegar, sugar, and fennel seeds. Stir well and set aside for 10 minutes before serving with sandwiches.
2. In a medium saucepan heat evoo over medium high heat. Add onion and sauté 5 minutes or until translucent. Add garlic and ginger and sauté 1 minute more. Stir in tomatoes and cook 5 minutes or until tomatoes begin to soften and break down. Add vinegar, raisins, and honey and simmer 15 minutes. Remove from heat, stir in salt and let cool completely.
3. Heat griddle over medium high heat and lightly grease with cooking spray. To assemble sandwich, spread about 2 tablespoons of chutney on 4 slices of bread. Top with 2 slices of cheese and a few slices of avocado. Cook sandwiches for 4 to 6 minutes each side or until cheese is melted and bread is golden brown. Cut in half to serve with coleslaw on the side.