Author Notes
This double fisted sandwich is an ode to some of my favorite ingredients, with the spotlight focused on fennel in its various forms - fresh, seeded and pollen. This recipe makes one big sandwich which may easily be shared. Or switch out the big bun for 4 little buns and make sliders. —TasteFood
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Ingredients
- Fennel Slaw:
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1 tablespoon
extra-virgin olive oil
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2
teaspoons fresh lemon juice
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1/2 teaspoon
Dijon mustard
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Pinch of fennel pollen
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Pinch of salt
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1
small fennel bulb
- Sandwich:
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1
large ciabatta roll
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2.5 ounces
fresh goat cheese, softened
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Freshly ground black pepper
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Pinch of fennel pollen
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1 to 2
ripe figs, sliced 1/4-inch thick
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2 ounces
fennel salami (finocchiana)
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Handful of fresh baby arugula
Directions
- Fennel Slaw:
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Whisk the oil, lemon juice, mustard, fennel pollen and salt in a small bowl.
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Trim the fronds from the fennel and save for another use. Very thinly slice the fennel bulb (use a mandoline if you have one). Place in a bowl. Add 1 tablespoon of the oil and toss to coat. Reserve the remaining oil for assembling the sandwich.
- Sandwich:
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Slice the ciabatta roll in half horizontally. Spread the bottom half with the goat cheese. Season with black pepper. Sprinkle with a pinch of fennel pollen. Arrange the figs in one layer over the cheese, slightly overlapping. Top with the fennel salami. Top with arugula. Mound the fennel slaw on top of the arugula. Brush the cut-side of the top half of the ciabatta with the remaining oil. Cover the sandwich and serve immediately.
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