Dinner Tonight: Grilled Cheddar And Fennel Sandwiches With Curry Mayo Recipe

• 1 teaspoon vegetable oil
• 2 teaspoons curry powder
• 2 tablespoons minced shallot (about 1 large)
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 baguette
• 1 1/2 tablespoons unsalted butter, softened
• 1/2 pound sharp Cheddar, grated
• 1/4 cup thinly sliced fennel bulb

1. Heat oil in heavy-bottomed 12-inch stainless steel skillet over medium heat until shimmering. Add curry powder and shallot. Cook, stirring occasionally, until shallot is soft and curry powder is fragrant, about 2 minutes. Transfer mixture to bowl along with mayonnaise and lemon juice. Stir well until mixed. Wipe out skillet.
2. Cut baguette diagonally into eight slices about six inches long and 1/4 inch wide. Brush one side of each with softened butter, and other with curry mayonnaise. Set four slices of bread, buttered-side down, on a cutting board. Divide the cheese amongst each, and top with sliced fennel. Cap each with remaining slices of bread, buttered-side up.
3. Set cleaned skillet over medium heat. When hot, add two sandwiches. Cook for 2-3 minutes per side until bread is golden brown and cheese melts. Repeat with remaining two sandwiches.

vegetable oil, curry powder, shallot, mayonnaise, lemon juice, baguette, unsalted butter, cheddar, fennel bulb

Taken from www.seriouseats.com/recipes/2010/11/grilled-cheddar-and-fennel-sandwiches-curry-mayo-recipe.html (may not work)