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.
ROAST BEEF AND CHEDDAR SANDWICH
Mango chutney is available in the Asian-food section of most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk reduced-fat mayonnaise with Dijon mustard; spread on bread. On bottom slice, spread mango chutney.
- Layer with cheddar cheese, roast beef, and watercress. Slice in half, and wrap in waxed paper. Refrigerate until ready to serve, up to overnight.
VINTAGE FARMHOUSE CHEDDAR, SPICED AUBERGINE AND CHUTNEY SANDWICH
A delectable and spicy sandwich that uses vintage Farmhouse Cheddar cheese alongside spicy aubergine slices and mango chutney. I make this with granary bread for an extra dimension. This is another wonderful recipe from the West Country Farmhouse Cheesemakers website, who promote hand-made cheeses from Farmhouses in the West Country of England. www.farmhousecheesemakers.co.uk (Prep time includes cooking the aubergine slices.)
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a griddle pan or heavy frying pan.
- Lay the aubergines on a baking tray and sprinkle with the cumin, chilli, paprika, salt and pepper, olive oil and lemon juice.
- Transfer the aubergine into the griddle pan and grill on both sides for 2 - 3 minutes, until golden brown.
- Transfer back into the baking tray and leave to cool.
- Butter the bread and spread 4 slices with the mango chutney.
- Layer the cheese, onion, aubergine and rocket leaves onto the slice with the mango chutney and place a buttered slice on top.
- Cut in half and serve with extra salad leaves.
Nutrition Facts : Calories 531.6, Fat 44.8, SaturatedFat 21.5, Cholesterol 92.3, Sodium 466.1, Carbohydrate 18, Fiber 8.4, Sugar 7.2, Protein 18.4
CHEDDAR CHUTNEY TEA SANDWICHES
Categories Sandwich No-Cook Vegetarian Quick & Easy Lunch Mayonnaise Cheddar Cream Cheese Chill Sour Cream Cilantro Gourmet
Yield Makes 24 tea sandwiches
Number Of Ingredients 7
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.
GRILLED CHEDDAR AND BACON WITH MANGO CHUTNEY
Categories Cheese Fruit Quick & Easy Cheddar Mango Meat Bacon Grill/Barbecue Gourmet
Yield Makes 4 sandwiches
Number Of Ingredients 5
Steps:
- Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up.
- Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.
CURRIED SWEDE SOUP & MANGO CHUTNEY CHEESE TOASTIES
Serve a big bowl of our curried swede soup with cheese and mango chutney toasties for the ultimate comfort food dish. It's a great meal for the winter months
Provided by Esther Clark
Categories Lunch, Supper
Time 2h10m
Number Of Ingredients 21
Steps:
- Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.
- For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.
Nutrition Facts : Calories 567 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 3.7 milligram of sodium
MANGO CHUTNEY CAMPFIRE CHEESE TOASTIES
Gather round a campfire and make these moreish mango chutney and cheese toasties for a simple family supper. Serve with more chutney for dunking
Provided by Good Food team
Categories Lunch, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Combine both cheeses and the spring onions, if using, in a bowl. Pile the cheese mix over four of the bread slices, then spread 1 tbsp chutney over each of the remaining slices. Sandwich the slices together to make four toasties.
- If you're cooking over a barbecue, put the sandwiches on a griddle for 2 mins, flip and cook for 2 mins more. Transfer to sheets of foil using tongs and tightly wrap. Return to the griddle and cook for 3-4 mins more, or until the cheese is melted. Alternatively, melt a little butter in a pan. Fry the sandwiches for 2-3 mins on each side, weighing them down with a second pan or other heavy heatproof object. Cut the toasties into fingers and serve with more chutney for dunking.
Nutrition Facts : Calories 361 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium
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