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


If you're looking to elevate your lunch or dinner routine with a delectable vegetarian option, our Grilled Cheddar and Fennel Sandwiches with Curry Mayo are the perfect solution! This delightful recipe combines the rich, sharp flavors of extra-sharp Cheddar cheese with the aromatic, slightly sweet notes of fennel, all beautifully complemented by a zesty curry mayonnaise. Ready in just 25 minutes, it's an easy yet impressive dish to whip up for yourself or to share with family and friends.

The golden crisp of the baguette encases gooey, melted cheese while the curry mayo adds a tantalizing twist that sets this sandwich apart from the rest. The inclusion of fresh lemon juice and finely chopped shallots in the mayo brings a burst of flavor that will have your taste buds dancing. Ideal for a hearty lunch, a main course, or even a casual dinner, these sandwiches are not just a meal; they're an experience!

With 641 calories per serving and a wonderfully satisfying balance of protein, carbohydrates, and healthy fats, these sandwiches are both indulgent and fulfilling. Gather your ingredients and get ready to delight in a unique combination of flavors that will transport you to a cozy café, right in the comfort of your own kitchen!

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 C:2.62mg
3.17%
Vitamin D:0.47µg
3.17%
Source:Epicurious