Panini time! I got some really great, thick sliced bread at the store along with some fennel in our weekly box. This recipe was so simple and very filling (due to the huge pieces of bread). I also tried out some crazy “Basil Pesto” grape seed oil. I think it made it better, although it was bright green…
- Thick sliced whole grain sourdough
- slices of munster cheese
- slices of green apple
- 1 head fennel – sliced
Start by heating the oven up to 375 degrees. Slice the fennel thinly and lay out on a cookie sheet. Spray liberally with oil and roast for 20-25 minutes to allow the fennel to carmelize. then heat up the panini pan and oil one side of the bread. Lay on some cheese, then fennel, then apple topped with a little more cheese. Top with the final piece of bread and spray on oil on the other side. Panini press it! Cook until nice and toasty.
Notes: Great sandwich. Vegetarian too.
Servings: 2 sandwiches. So big!