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Cheddar and Chutney on Brioche Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
Ingredients 60 mini brioche rolls
2 to 3 jars chutney (recommended: Major Grey's)
2 pounds very good extra-sharp Cheddar
Instructions Cut each roll in half crosswise. Spread the bottom half liberally with chutney. Place a thick slice of Cheddar on top and cover with the top half of the roll.
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Copyright 2006 Television Food Network, G.P., All Rights Reserved
