Grilled Cheddar and Fennel Sandwiches with Curry Mayo

Vegetarian
Health score
8%
Grilled Cheddar and Fennel Sandwiches with Curry Mayo
25 min.
4
641kcal

Suggestions


Indulge in a delightful culinary experience with our Grilled Cheddar and Fennel Sandwiches complemented by zesty Curry Mayo. Perfectly suited for a cozy lunch or a satisfying dinner, this vegetarian dish promises a burst of flavor in every bite. Imagine biting into the crispy, buttery baguette, giving way to the melty, sharp cheddar that pairs beautifully with the aromatic crunch of fresh fennel.

The addition of curry powder in the mayonnaise elevates this sandwich, introducing a warm, exotic twist that transforms the ordinary into the extraordinary. This unique blend not only enhances the taste but also invites a beautiful medley of colors to your plate. Quick and easy to whip up, these sandwiches can be prepared in just 25 minutes, making them ideal for weeknight meals or leisurely weekends.

Offering a hearty serving size, this recipe caters to four, ensuring family and friends can gather around to enjoy the robust flavors together. With approximately 641 calories per serving, this dish balances comfort and indulgence, keeping you satisfied without compromising on taste. So, fire up your skillet, and let’s hit the grill for a vegetarian feast that is sure to impress anyone who takes a bite!

Ingredients

  •  crusty baguette 
  • 0.5 lb sharp cheddar cheese extra-sharp
  • teaspoons curry powder (preferably Madras)
  • 0.3 cup fennel bulb cored very thinly sliced quartered (sometimes called anise; lengthwise and before slicing)
  • tablespoon juice of lemon fresh
  • 0.5 cup mayonnaise 
  • tablespoons shallots finely chopped
  • 1.5 tablespoons butter unsalted softened
  • teaspoon vegetable oil 

Equipment

  • bowl
  • frying pan

Directions

  1. 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.
  2. Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette.
  3. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise.
  4. 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.
  5. 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.

Nutrition Facts

Calories641kcal
Protein12.34%
Fat66.64%
Carbs21.02%

Properties

Glycemic Index
57.19
Glycemic Load
21.4
Inflammation Score
-6
Nutrition Score
17.436521778936%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.54mg
Naringenin
0.05mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:640.56kcal
32.03%
Fat:47.47g
73.04%
Saturated Fat:17.4g
108.75%
Carbohydrates:33.69g
11.23%
Net Carbohydrates:31.7g
11.53%
Sugar:4.01g
4.46%
Cholesterol:79.75mg
26.58%
Sodium:939.42mg
40.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.79g
39.58%
Vitamin K:55.76µg
53.11%
Calcium:479.51mg
47.95%
Selenium:27.77µg
39.66%
Phosphorus:335.71mg
33.57%
Vitamin B2:0.46mg
27.29%
Vitamin B1:0.39mg
26.02%
Folate:85.8µg
21.45%
Manganese:0.37mg
18.31%
Zinc:2.69mg
17.96%
Iron:2.71mg
15.03%
Vitamin B3:2.95mg
14.76%
Vitamin A:735.09IU
14.7%
Vitamin E:2mg
13.32%
Vitamin B12:0.64µg
10.73%
Magnesium:36.68mg
9.17%
Fiber:1.98g
7.94%
Vitamin B6:0.14mg
6.98%
Copper:0.12mg
5.86%
Vitamin B5:0.56mg
5.56%
Potassium:186.52mg
5.33%
Vitamin D:0.47µg
3.17%
Vitamin C:2.62mg
3.17%
Source:Epicurious