In my recent attempts to spring clean, which mostly consists of me saying, "Edwin, lets go play in the kitchen while I try and organize, and hey put that back I just sorted that cupboard!" I found my stack of cookbooks that have collecting dust all winter while, lets face it, I was spending way too much time searching for recipes on my computer. ;) One of the gems I pulled off the shelf was a super discounted copy of Gourmet Today that landed in my hands at the Borders going out of business sale sometime last year...I still miss that store. Maybe it's the overwhelming 1,000 recipes inside, or possibly the fact that "gourmet" does not necessarily happen while I'm throwing together dinner during part of an afternoon nap, but this book has not gotten nearly enough "playtime" in my kitchen. In an attempt to change that I've recently made 2 recipes out of it - an asparagus quiche, and these grilled cheddar & fennel sandwiches with curry mayo. Both of them were amazing, but I just happen to have my camera around while this curry mayo was happening. I'm normally not a mayonnaise kind of girl, but I am most definitely a curry kind of girl so I thought I'd share for anyone really into mayo or really into curry. For my husband and I it sort of made our worlds collide!
Grilled Cheddar & Fennel Sandwiches w/Curry Mayo
You can also find the original recipe here.
- 2 tablespoons finely chopped shallot
- 2 teaspoons curry powder
- 1 teaspoon vegetable oil
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 baguette (I used a loaf of whole wheat oatmeal sandwich bread)
- 1 1/2 tablespoons unsalted butter, softened
- extra-sharp Cheddar
- fennel bulb, thinly sliced (I used the mandolin blade on my food processor)
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.
Cut 8 slices of bread. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices and divide among 4 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. Keep warm in a 250 degree oven or wrapped in tinfoil for reheating at a later time.
I brought these sandwiches along with some vegetable soup to a couple of friends who recently had a baby. It's fun to see our peers become parents and celebrate all of the new little lives! This is definitely the season of babies!