1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
3 Roma tomatoes, diced
1/4 Cup red wine vinegar
2 tablespoons raisins or currants
1 tablespoons Honey
1/4 tablespoon kosher salt
8 slices whole wheat bread
8 slices reduced fat Monterey jack cheese
1 avocado, peeled, pitted and sliced
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.
In a medium saucepan heat oil over medium high heat. Add onion and sauté 5 minutes or until translucent. Add garlic and ginger and sauté 1 minute more. Stir in spices and 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.
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.