Cheddar And Mango Chutney Sandwich Recipes

GRILLED CHEDDAR AND BACON WITH MANGO CHUTNEY

Steps:

• Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

GRILLED HAM, CHEDDAR AND CHUTNEY SANDWICH

Steps:

• Heat griddle or 12- inch nonstick skillet over medium heat.
• Spread butter on one side of each bread slice. Spread a heaping tablespoon of the chutney on unbuttered side of 4 of the bread slices. Top each with one-fourth of the cheese and ham. Top with remaining bread slices, buttered side up.
• Place sandwiches in skillet. Cook uncovered about 3 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; cook 3 minutes longer or cheese is melted and sandwich is golden brown.

CHEDDAR AND CHUTNEY ON BRIOCHE

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 & CHUTNEY GRILLED CHEESE

Steps:

• Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the Cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter.
• Heat a panini press (see Cook's Note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the Cheddar is starting to melt.
• Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.

CHEDDAR CHUTNEY TEA SANDWICHES

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.

CHEDDAR AND MANGO CHUTNEY SANDWICH

Steps:

• Not like they are really needed but, take two thick slices of bread, a tablespoon of softened butter and the filling combo. Spread butter on one side of both slices of bread, lay the bread on a work surface, butter-side down, and put the fillings inside.
• Place sandwich in an already hot nonstick pan (or several, if you are making more sandwiches) on medium heat.
• Cook 5 minutes, flip, then cook 2 more minutes. Cut sandwich in half and eat.