Fennel & Fontina Cheese Sandwich

1. 1

   Prepare vegetables.

2. 2

   In a frypan over low heat, warm the olive oil.

3. 3

   Add the onion and fennel, saute for 5 minutes.

4. 4

   Add 2 tablespoons of water, cover, and cook for another 10 minutes, or until the fennel and onions are tender.

5. 5

   Season with salt and pepper and stir in the saffron.

6. 6

   Cook until the liquid evaporates, about 3 minutes.

7. 7

   Set aside.

8. 8

   To assemble the sandwich.

9. 9

   Top the 4 slices of bread with the sliced fontina.

10. 10

    Spoon the vegetable mixture over the cheese, top with remaining bread slices.

11. 11

    Cut each sandwich diagonally, arrange on serving plate and garnish with fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.