Grilled Cheddar And Fennel Sandwiches With Curry Mayo – a delicious recipe with shallot, curry powder, vegetable oil, mayonnaise, lemon juice, baguette. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook shallot and curry powder in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice. Wipe skillet clean and set aside.
2
Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up.
3
Heat skillet over moderate heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.
482
kcal
Calories
47
g
Fat
1
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons finely chopped shallot, 2 teaspoons curry powder (preferably Madras), 1 teaspoon vegetable oil, 1/2 cup mayonnaise, and more.
Yes, Grilled Cheddar And Fennel Sandwiches With Curry Mayo falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
