Grilled Cheddar and Fennel Sandwiches with Curry Mayo
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.
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.
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.