Grilled Cheddar and Fennel Sandwiches with Curry Mayo

Name: Grilled Cheddar and Fennel Sandwiches with Curry Mayo
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 baguette; 227 grams extra-sharp Cheddar; 2 teaspoons curry powder (preferably Madras); 59 milliliters very thinly sliced fennel bulb (sometimes called anise; quartered lengthwise and cored before slicing); 1 Tbsp fresh lemon juice; 118 milliliters mayonnaise; 2 Tbsps finely chopped shallot; 2 Tbsps unsalted butter, softened; 1 teaspoon vegetable oil

The recipe Grilled Cheddar and Fennel Sandwiches with Curry Mayo is ready in about 25 minutes and is definitely a tremendous vegetarian option for lovers of Indian food. One serving contains 644 calories, 20g of protein, and 47g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a rather inexpensive main course for The Fourth Of July. Head to the store and pick up baguette, mayonnaise, lemon juice, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

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.

Ingredients you will need

Curry Powder

Lemon Juice

Mayonnaise

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette.

Ingredients you will need

Baguette

Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise.

Ingredients you will need

Mayonnaise

Butter

Spread

Curry Powder

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.

Ingredients you will need

Cheese

Fennel

Bread

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.

Ingredients you will need

Cheese

Equipment you will use

Frying Pan

Equipment

Frying Pan

Bowl

Ingredients

Servings:

baguette 227grams

extra-sharp Cheddar 2teaspoons

curry powder (preferably Madras)59milliliters

very thinly sliced fennel bulb (sometimes called anise; quartered lengthwise and cored before slicing)1Tbsp

fresh lemon juice 118milliliters

mayonnaise 2Tbsps

finely chopped shallot 2Tbsps

unsalted butter, softened 1teaspoon

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Schloss Gobelsburg Schlosskellerei Gobelsburger Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.