Cheddarandmangochutneysandwich Recipes

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.

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.

HAM AND CHUTNEY SANDWICHES

Steps:

• Split the french rolls or bread slices in half, sandwich fashion.
• Spread each of four bread slices with one-and-a-half tablespoons of mustard and spread each of the remaining slices with one tablespoon of mayonnaise.
• Cover half of the mustard-smeared bread slices with a quarter of the ham slices and top each serving with one tablespoon of chutney. Cover with the mayonnaise bread slices and press to seal.

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 MANGO CHUTNEY SANDWICH

Steps:

• Not like they are really needed but, take two thick slices of bread, a tablespoon of softened butter and the filling combo. Spread butter on one side of both slices of bread, lay the bread on a work surface, butter-side down, and put the fillings inside.
• Place sandwich in an already hot nonstick pan (or several, if you are making more sandwiches) on medium heat.
• Cook 5 minutes, flip, then cook 2 more minutes. Cut sandwich in half and eat.