Vintage Farmhouse Cheddar Spiced Aubergine And Chutney Sandwich Recipes
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 CHEESE AND CHUTNEY TOASTED DOORSTEP SANDWICH!
A real old fashioned British style "Doorstep" sandwich, jazzed up a wee bit by adding chutney with mayonnaise and then toasting it........just delicious! The only criteria for these toasted "sarnies" is that you use THICK slices of good quality white Farmhouse style bread; such as home-made or Artisanal crusty bread! And, a good quality Cheddar cheese - preferably mature with good mayonnaise and tangy chutney! Although I have given the method for grilling (broiling) these sarnies, they'll be fine if they're made in an electric sandwich or grilling machine, such as a George Foreman. There is no need to add the chutney separately then, just add it to the cheese and mayonnaise mixture. This is a recipe for one greedy person - please increase the quantities for more greedy people if necessary!!
Provided by French Tart
Categories Lunch/Snacks
Time 7m
Yield 1 Toasted Doorstep Sandwich, 1 serving(s)
Number Of Ingredients 7
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 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.
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
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