Grilled Cheddar and Fennel Sandwiches with Curry Mayo

Ingredients

• 1  baguette 
• 0.5 lb cheddar extra-sharp
• 2 teaspoons curry powder (preferably Madras)
• 0.3 cup fennel bulb cored very thinly sliced quartered (sometimes called anise; lengthwise and before slicing)
• 1 tablespoon juice of lemon fresh
• 0.5 cup mayonnaise 
• 2 tablespoons shallots finely chopped
• 1.5 tablespoons butter unsalted softened
• 1 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.