Fennel & Fontina Cheese Sandwich
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, thinly sliced
- 2 small fennel bulbs, julienned, keep the fronds for garnish
- salt & freshly ground black pepper
- 1⁄2 teaspoon saffron thread
- 4 slices fontina
- 8 slices whole wheat bread, remove crusts if desired
Directions
- Prepare vegetables.
- In a frypan over low heat, warm the olive oil.
- Add the onion and fennel, saute for 5 minutes.
- Add 2 tablespoons of water, cover, and cook for another 10 minutes, or until the fennel and onions are tender.
- Season with salt and pepper and stir in the saffron.
- Cook until the liquid evaporates, about 3 minutes. Set aside.
- To assemble the sandwich.
- Top the 4 slices of bread with the sliced fontina.
- Spoon the vegetable mixture over the cheese, top with remaining bread slices.
- Cut each sandwich diagonally, arrange on serving plate and garnish with fennel fronds.
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