Ingredients
2
tbsp finely chopped shallot
2
tsp curry powder (preferably Madras)
1
1/2 tbsp unsalted butter, softened
1/2
lb extra-sharp Cheddar
1/4
cup very thinly sliced fennel bulb (sometimes called anise; quartered lengthwise and cored before slicing)
Directions
1.
Cook shallot and curry powder in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice. Wipe skillet clean and set aside.
2.
Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up.
3.
Heat skillet over moderate heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.
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