Fennel Sandwiches

The fontina cheese used for these sandwiches can be replaced with provolone, emmenthal or gruyère. we sometimes also mix the cooked fennel with ricotta cheese.

2 tbsp extra virgin olive oil
1 small onion, thinly sliced
2 fennel bulbs, thinly sliced
1/2 tsp powdered saffron (optional)
6 slices of fontina cheese, same size as bread
12 slices Pane Nero or shop-bought wholemeal (whole-wheat) bread
Salt and pepper

Heat the oil in a saucepan. Add the onion and fennel and cook over a low heat for about 5 minutes, stirring occasionally. Add salt and pepper to taste and a little water. Cover and continue cooking for a further 10 minutes, or until the fennel is very soft. Stir in the saffron and continue cooking until all the liquid evaporates. Allow to cool to room temperature. Arrange the fontina cheese and fennel on half the slices of thebread, then top with the rest of the bread. Press lightly together with the palm of your hand. Cut each sandwich in half. Arrange on a platter and serve.
Makes 12 halves.

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