Grilled Proscuitto & Brie Sandwiches

Four slices of whole wheat bread, 1/4 pond of imported proscuitto, sliced thinly 2 ounces of Brie, 2 tablespoons of Bombay Emerald Royal Pomegranate chutney, Olive oil spray

Assemble each sandwich using a few slices of the proscuitto, the brie, and spread a tablespoon of chutney on one slice of bread. Spray a well heated non-stick pan with olive oil spray. Grill one sandwich on each side until lightly browned. Repeat with second sandwich. Serve each sandwich sliced in half with some extra Pomegranate chutney on the side for dipping.

* All cook times in the recipes are approximate; please use your own judgement to ensure the food is completely cooked.

Ingredients listed are suggestions only.