Cheddar And Chutney On Brioche Tea Sandwiches Recipes

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CHEDDAR AND CHUTNEY ON BRIOCHE



Cheddar and Chutney on Brioche image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 60 sandwiches

Number Of Ingredients 3

60 mini brioche rolls
2 to 3 jars chutney (recommended: Major Grey's)
2 pounds very good extra-sharp Cheddar

Steps:

  • Cut each roll in half crosswise. Spread the bottom half liberally with chutney. Place a thick slice of Cheddar on top and cover with the top half of the roll.

CHEDDAR AND CHUTNEY ON BRIOCHE TEA SANDWICHES



Cheddar and Chutney on Brioche Tea Sandwiches image

Make and share this Cheddar and Chutney on Brioche Tea Sandwiches recipe from Food.com.

Provided by abloom69

Categories     Lunch/Snacks

Time 20m

Yield 40 sandwiches

Number Of Ingredients 3

40 small brioche rolls (mini)
2 (8 ounce) jars Major Grey chutney
1 1/2 lbs aged cheddar cheese, extra sharp, good quality

Steps:

  • Cut each roll in half crosswise.
  • Spread the bottom half liberally with chutney.
  • Place a thick slice of cheddar on top and cover with the top half of the roll.

Nutrition Facts : Calories 68.7, Fat 5.7, SaturatedFat 3.6, Cholesterol 17.9, Sodium 105.8, Carbohydrate 0.2, Sugar 0.1, Protein 4.2

CHEDDAR CHUTNEY TEA SANDWICHES



Cheddar Chutney Tea Sandwiches image

Categories     Sandwich     No-Cook     Vegetarian     Quick & Easy     Lunch     Mayonnaise     Cheddar     Cream Cheese     Chill     Sour Cream     Cilantro     Gourmet

Yield Makes 24 tea sandwiches

Number Of Ingredients 7

a 9-ounce jar Major Grey's chutney (about 1/2 cup), pieces chopped
1/2 pound sharp Cheddar cheese (preferably white), grated coarse (about 2 cups)
1/2 cup sour cream
3 ounces cream cheese, softened
12 very thin slices homemade-type whole-wheat bread
1/2 cup minced fresh coriander leaves
1/3 cup mayonnaise

Steps:

  • In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.
  • Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich.
  • Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

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