Fennel Fontina Cheese Sandwich
Elevate your sandwich game with this Fennel Fontina Cheese Sandwich, a sophisticated twist on a classic grilled cheese. This recipe combines the sweet, caramelized flavors of sautéed fresh fennel with the creamy decadence of melted fontina cheese, all nestled between slices of crispy, buttery sourdough bread. Ready in just 25 minutes, this gourmet creation is perfect for a quick lunch or an indulgent snack. The fennel adds a subtle anise-like flavor, beautifully complementing the rich fontina, while the golden crust of the bread provides the perfect crunch. Pair it with a light salad or a cup of soup for a simple yet refined meal that’s sure to impress. Indulge in this unique combination of textures and flavors for the ultimate cheese sandwich experience!
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Recipe Information
Ingredients
- 1 medium-sized Fresh fennel bulb
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 ounces Fontina cheese
- 4 slices Sourdough bread
- 2 tablespoons Butter
Instructions
Trim the stalks and fronds from the fennel bulb. Reserve some of the fronds for garnish if desired. Cut the fennel bulb into thin slices.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the fennel slices and cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove the fennel from the skillet and set aside.
Grate the fontina cheese or slice it thinly, depending on your preference.
Spread 1/2 tablespoon of butter on one side of each slice of sourdough bread.
Assemble the sandwiches by layering the caramelized fennel and fontina cheese between two slices of bread, with the buttered side facing outwards.
Heat a clean skillet or grill pan over medium-low heat. Place the sandwiches in the skillet and cook for 3-4 minutes on one side, pressing gently with a spatula to help the bread crisp up and the cheese melt.
Flip the sandwiches carefully and cook for another 3-4 minutes on the other side until the bread is golden brown and the cheese is melted.
Remove the sandwiches from the skillet and let them rest for 1-2 minutes before slicing in half. Garnish with the reserved fennel fronds if desired, and serve immediately.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 10.9 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 941 mg | 72% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
