Fennel & Fontina Cheese Sandwich

READY IN: 30mins
Recipe by Elly in Canada

I love fennel and fontina! A different and tasty sandwich. I found the recipe in an Italian cooking magazine.

Top Review by Ilysse

Great combination of ingredients. I like to top fennel with fontina when I make it as a side dish so why not turn it into a sandwich. I did change the preporation by grilling the fennel and onion and leaving the saffron out of it completely. I used DH homemade bread and once assembled placed them in the panini grill to crisp the bread and melt the cheese. Great sandwiches! Thanks for posting.

Ingredients Nutrition


  1. Prepare vegetables.
  2. In a frypan over low heat, warm the olive oil.
  3. Add the onion and fennel, saute for 5 minutes.
  4. Add 2 tablespoons of water, cover, and cook for another 10 minutes, or until the fennel and onions are tender.
  5. Season with salt and pepper and stir in the saffron.
  6. Cook until the liquid evaporates, about 3 minutes. Set aside.
  7. To assemble the sandwich.
  8. Top the 4 slices of bread with the sliced fontina.
  9. Spoon the vegetable mixture over the cheese, top with remaining bread slices.
  10. Cut each sandwich diagonally, arrange on serving plate and garnish with fennel fronds.

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