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Grilled Cheddar and Fennel Sandwiches with Curry Mayo

['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)']

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.
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.
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.

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