Publisher Photo
Publisher Photo
As a farm wife with three active teenagers, I need recipes that call for common ingredients and that can be put together quickly. I've come to rely on these snappy sandwiches.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup mango chutney
  • 1 to 1-1/2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 2 cups finely shredded cabbage
  • 12 slices rye bread
  • 12 slices (1 ounce each) fully cooked ham
  • 1/2 pound cheddar cheese, cut into 6 thin slices
  • 1/4 cup butter, softened

Directions

In a large bowl, combine the mayonnaise, chutney, curry powder and salt; stir in cabbage. On six slices of bread, layer two slices of ham, one slice of cheese and 1/4 cup cabbage mixture; top with remaining bread. Butter outsides of each sandwich.
In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches in batches until bread is lightly browned on both sides, adding remaining butter when necessary. Yield: 6 servings.
Originally published as Curry Cheddar Grill in Country Pork 1996, p30

Popular Videos

  • 1/2 cup mayonnaise
  • 1/4 cup mango chutney
  • 1 to 1-1/2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 2 cups finely shredded cabbage
  • 12 slices rye bread
  • 12 slices (1 ounce each) fully cooked ham
  • 1/2 pound cheddar cheese, cut into 6 thin slices
  • 1/4 cup butter, softened
  1. In a large bowl, combine the mayonnaise, chutney, curry powder and salt; stir in cabbage. On six slices of bread, layer two slices of ham, one slice of cheese and 1/4 cup cabbage mixture; top with remaining bread. Butter outsides of each sandwich.
  2. In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches in batches until bread is lightly browned on both sides, adding remaining butter when necessary. Yield: 6 servings.
Originally published as Curry Cheddar Grill in Country Pork 1996, p30

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