Active Time

　　25 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　2 tablespoons finely chopped shallot

　　2 teaspoons curry powder (preferably Madras)

　　1 teaspoon vegetable oil

　　1/2 cup mayonnaise

　　1 tablespoon fresh lemon juice

　　1 baguette

　　1 1/2 tablespoons 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)

　　

Step 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.

　　

Step 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.

　　

Step 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.