Grilled Cheddar And Fennel Sandwiches With Curry Mayo Recipes

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GRILLED CHEDDAR AND FENNEL SANDWICHES WITH CURRY MAYO



Grilled Cheddar and Fennel Sandwiches with Curry Mayo image

Give this grilled cheese a fennel flavor.

Categories     Sandwich     Cheese     Vegetable     Vegetarian     Mayonnaise     Cheddar     Lemon     Curry     Fennel     Spring     Summer     Grill/Barbecue     Party     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons finely chopped shallot
2 teaspoons curry powder (preferably Madras)
1 teaspoon vegetable oil
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 baguette
1 1/2 tablespoons unsalted butter, softened
1/2 lb extra-sharp Cheddar
1/4 cup very thinly sliced fennel bulb (sometimes called anise; quartered lengthwise and cored before slicing)

Steps:

  • 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.

CURRIED CHICKEN SANDWICH



Curried Chicken Sandwich image

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

Provided by Alison Roman

Categories     Sandwich     Chicken     Backyard BBQ     Dinner     Lunch     Curry     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
1/4 recipe Curry Brine
4 stalks celery, thinly sliced
1/2 small fennel bulb, thinly sliced
1 tablespoon plain whole-milk yogurt
1 teaspoon fresh lemon juice
3/4 teaspoon celery seeds
1 tablespoon mayonnaise plus more for serving
Kosher salt, freshly ground pepper
freshly ground pepper
4 large or 8 small slices country-style bread
1/4 cup olive oil
1/2 small red onion, thinly sliced
1/2 cup picked dill with tender stems

Steps:

  • Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
  • Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
  • Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
  • DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

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