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1
Remove crusts from bread and flatten each slice with a rolling pin.
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2
Clean fennel bulb by trimming the root ends and cutting off the fibrous green stalks.
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3
Halve fennel bulb lengthwise, remove any outer layers that are brown or shriveled, and trim away the core.
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4
Using a mandoline or a very sharp knife, cut into paper-thin, lengthwise slices.
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5
Reserve 3/4 cup sliced fennel for the sandwiches; save leftovers for another use.
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6
Slice apple in half lengthwise, and remove the core with a melon baller or a paring knife.
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7
Use a mandoline or a very sharp knife to slice apple lengthwise into paper-thin pieces.
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8
Reserve 1 cup sliced apple for the sandwiches; save leftovers for another use.
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9
Combine reserved fennel and apple slices, liqueur, and oil in a medium bowl, season generously with salt and freshly ground black pepper, and toss until well coated.
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10
Taste and adjust seasoning as necessary.
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11
Spread 1 tablespoon of cheese on one side of each slice of bread.
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12
Drain fennel-and-apple mixture to remove excess marinade, and evenly distribute among 4 slices of bread, laying it over goat cheese.
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13
Close the sandwiches with 4 remaining slices of bread.
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14
If making tea sandwiches, trim the edges again, and cut each sandwich into 4 triangles; serve immediately.
