Cheddar And Chutney On Brioche Tea Sandwiches Recipes

CHEDDAR AND CHUTNEY ON BRIOCHE TEA SANDWICHES

Steps:

• Cut each roll in half crosswise.
• Spread the bottom half liberally with chutney.
• Place a thick slice of cheddar on top and cover with the top half of the roll.

CHEDDAR CHUTNEY TEA SANDWICHES

Steps:

• In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.
• Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich.
• Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

CHEDDAR AND CHUTNEY ON BRIOCHE

Steps:

• Cut each roll in half crosswise. Spread the bottom half liberally with chutney. Place a thick slice of Cheddar on top and cover with the top half of the roll.

CHEDDAR & CHUTNEY GRILLED CHEESE

Steps:

• Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the Cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter.
• Heat a panini press (see Cook's Note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the Cheddar is starting to melt.
• Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.

AFTERNOON TEA SANDWICHES

Steps:

• For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat's cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.
• For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.
• For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.

CHEDDAR CHEESE AND CHUTNEY TOASTED DOORSTEP SANDWICH!

Steps:

• Preheat the grill. (Broiler).
• Mix together the grated cheese with the mayonnaise and mustard powder. Season to taste with salt and black pepper.
• Spread the cheese mixture on one slice of bread - making sure it reaches right up to the edges. Put it under the grill for 2-3 minutes or until golden, melted and bubbling.
• Spread the chutney over the other slice of bread and place it on top of the toasted cheese - sandwiching the two pieces of bread together.
• Put the sandwich under the grill (broiler) and toast on BOTH sides.
• Remove carefully, cut in half and enjoy!
• NB: Mix the cheese mixture and chutney together if using an electric sandwich grill.