Cheddar and Chutney Tea Sandwiches

Name: Cheddar and Chutney Tea Sandwiches
Prep time: 5 min
Total time: 35 min
Yield: 8 servings
Ingredients: 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

Mother's Day Indian Vegetarian Condiments Dairy Fruit Sub / Sandwich Fusion Afternoon Tea Easy

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8 servings Easy

(4) Total: 35 mins Active: 5 mins

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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.

by Aida Mollenkamp

Instructions

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.)
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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