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PREVIOUS: Pernod-Marinated Fennel and Apple Tea Sandwiches... NEXT: Cucumber Tea Sandwiches

Ingredients (3)

  • 8 tablespoons mango chutney such as Major Grey’s
  • 16 slices (2-1/2-by-2-1/2-inch) dark pumpernickel cocktail bread, such as Rubschlager
  • 4 ounces aged sharp cheddar, thinly sliced
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Nutritional Information
  • Calories267
  • Fat6.78g
  • Saturated fat3.03g
  • Trans fat0.17g
  • Carbs43.96g
  • Fiber4.3g
  • Sugar12.38g
  • Protein9.07g
  • Cholesterol14.03mg
  • Sodium483.93mg
  • Nutritional Analysis per serving (8 servings) Powered by

The question is not whether cheese and chutney go well together, but rather which cheese to choose. As a nod to the British, we’ve opted for an aged sharp cheddar to star in this sandwich, but snacking in the test kitchen revealed that fresh goat cheese is a close runner-up.

Game plan: Let the sandwiches rest at room temperature for 30 minutes before serving, so the chutney has time to soak into the bread.

See more tea party recipes.


  1. 1Spread a thin layer of chutney on one side of each bread slice. (You will use 1 tablespoon per sandwich or 1 1/2 teaspoons [1/2 tablespoon] per slice of bread.)
  2. 2Top 8 slices with a layer of cheese (about 1/2 ounce per slice) and close sandwiches with remaining 8 slices of bread. Let sit about 30 minutes before serving to allow flavors to meld. Serve sandwiches whole, or if you like, slice each sandwich in half on the diagonal.
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