Pernod-Marinated Fennel and Apple Tea Sandwiches Recipe

1. 1

   Remove crusts from bread and flatten each slice with a rolling pin.

2. 2

   Clean fennel bulb by trimming the root ends and cutting off the fibrous green stalks.

3. 3

   Halve fennel bulb lengthwise, remove any outer layers that are brown or shriveled, and trim away the core.

4. 4

   Using a mandoline or a very sharp knife, cut into paper-thin, lengthwise slices.

5. 5

   Reserve 3/4 cup sliced fennel for the sandwiches; save leftovers for another use.

6. 6

   Slice apple in half lengthwise, and remove the core with a melon baller or a paring knife.

7. 7

   Use a mandoline or a very sharp knife to slice apple lengthwise into paper-thin pieces.

8. 8

   Reserve 1 cup sliced apple for the sandwiches; save leftovers for another use.

9. 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.

10. 10

    Taste and adjust seasoning as necessary.

11. 11

    Spread 1 tablespoon of cheese on one side of each slice of bread.

12. 12

    Drain fennel-and-apple mixture to remove excess marinade, and evenly distribute among 4 slices of bread, laying it over goat cheese.

13. 13

    Close the sandwiches with 4 remaining slices of bread.

14. 14

    If making tea sandwiches, trim the edges again, and cut each sandwich into 4 triangles; serve immediately.

* Per serving · 4 servings · Values may vary.