GRILLED CHEDDAR AND FENNEL SANDWICHES WITH CURRY MAYO

Grilled Cheddar and Fennel Sandwiches with Curry Mayo image

Yield Makes 4 servings

Number Of Ingredients 9

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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.