Grilled Cheddar and Fennel Sandwiches with Curry Mayo

Excellent sandwich w/slight change. Made with homemade bread in a panini press.

• dherron

• 7/24/2012

Curry mayo makes it fantastic. I used gruyere. I didn't have fennel--so I made two batches with alternatives. Sauteed leeks or raw green apples. Both great--and apples paired really nicely with curry.

• efgelber

• Brooklyn, NY

• 2/26/2012

我刻花茴香,结局也许thicker slices than most. I liked the crunch and thought the taste balance was refreshing. Easy, impressive lunch for guests.

• SheRat

• San Francisco, CA

• 1/25/2011

WOW - this was unbelievably delicious....i made exactly as stated, except (of course) i used garlic instead of shallots (to avoid trip to the store) and olive oil (i don't even have veggie oil in my house). also, i roasted the fennel. sooooo good. who comes up with this stuff? thank god for them!

• Anonymous

• los angeles

• 3/21/2010

After reviewing the comments below, I used granny smith apple instead of fennel AND pumpernickel. Flavorful and unique. Reminds me of what you would find on a menu at a hip, vegetarian restaurant.

• dunnkit

• Seattle

• 1/6/2010

Loved it! I do agree that the fennel was not as pronounced as I thought it would. I'll try sauteing and/or thicker slices. Also as another poster recommends, the pumpernickel sounds like a wonderful variant.

• abar65

• Annapolis, MD

• 10/10/2008

If you roast your fennel, try adding thinly sliced apples for crunch. Apples & fennel go very well together.

• Anonymous

• CA

• 9/2/2008

Delectable!! But don't tell your cardiologist! I roasted the fennel as suggested by a previous reviewer but otherwise followed the recipe exactly.

• janewerf

• SF Bay Are

• 2/18/2008

I didn't think that this sandwich was exceptional.

• Anonymous

• Venice, CA

• 12/19/2007

Instead of fresh fennel, I roasted the fennel, thinly sliced with some olive oil and garlic cloves until lightly browned. It took the sandwiches to the next level.

• Anonymous

• Toronto

• 8/19/2007

Very good. The curry mayo is great on other kind of sandwiches too. The fennel seemed odd, but works perfectly.

• vk1

• Reston, VA

• 12/10/2006

I made these to accompany the Spicy Tomato Soup. I loved the curry mayo. My word of advice is to apply the butter, mayo and cheese in very modest proportions, because when you add them all up, you've got a very rich (fatty) little sandwich. Delish, though!

• christina

• Seattle

• 12/7/2006

We have made this recipe over 10 times. It is our favorite grilled cheese - the curry mayo rocks! We love the fennel as is. I've sliced by hand, so maybe thicker slices make the fennel more pronounced. This is also great with pumpernickel or sourdough. If you are using the baguette, keep the slices thin or chewing the sandwich becomes a little challenging.

• Anonymous

• Minneapolis

• 3/1/2006

Unexpected combination and fabulous taste. I agree with the other posters about roasting the fennel first, to help bring out the anise flavour more and soften the fennel (although the crispness wasn't bad). The curry is an excellent accompaniment.

• Cymry

• Northeast PA

• 12/5/2005

Yummy! Definately will make again. I used my mandolin (sp?) to slice the fennel extra thin. I love love love fennel, but do agree with the other poster that you really couldn't taste it. Maybe next time I will roast the fennel first and then add it to the sandwich.

• Anonymous

• Los Angeles

• 6/6/2005