Cheddar Cheese And Chutney Toasted Doorstep Sandwich Recipes

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.

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.

GRILLED CHEDDAR CHEESE SANDWICH

Steps:

• Preheat a skillet over medium heat. Mix the butter, mayo and smoked paprika in a small bowl until well combined. Sprinkle with salt and pepper.
• Lightly butter one side of each of the bread slices with the mayo mixture. Add the cream cheese to the remaining mayo mixture and mix well to combine. Spread some of the cream cheese mixture on the other side of each of the bread slices.
• Distribute the Cheddar on the cream cheese-side of 4 of the bread slices. Place the remaining 4 bread slices on top. Place the sandwiches in the skillet and cook until golden on the bottom, about 3 minutes. Flip the sandwiches and place a heavy-bottomed skillet on top of the sandwiches and cook until golden brown and the cheese is melted, about 4 minutes.

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 CHUTNEY TOASTS

Steps:

• Preheat broiler.
• On a baking sheet arrange bread slices in one layer and broil about 4 inches from heat until golden, 1 to 2 minutes on each side.
• In a small bowl stir together chutney and mustard and spread on one side of each toast. Divide Cheddar evenly among toasts and broil until cheese is melted and golden, 2 to 3 minutes. Serve toasts immediately.

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.

EASY PEEZY SWEET TOASTED CHEESE SANDWICH

Steps:

• Top each bread roll half with a slice of Cheddar cheese.
• Toast topped rolls in toaster oven until cheese is melted, 5 to 7 minutes.
• Sprinkle sugar over the melted cheese.

STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
• Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
• Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
• Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
• Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
• Enjoy!