Camembert and Bacon Sandwiches with Apple and Fennel Slaw

October  5, 2015
0 Ratings
  • Prep time 10 minutes
  • Makes 2
Author Notes

Camembert cheese is perfect in a sandwich like this because it adds creaminess without having to add a sauce and is a lovely textural contrast to the sweet, crunchy slaw. Use a mandolin to get beautifully thin shavings of fennel. —Amanda

What You'll Need
  • 1 small Pink Lady apple, cored and shredded
  • 1 baby fennel, thinly shaved
  • 1 teaspoon extra-virgin olive oil
  • Salt and pepper, to taste
  • Butter, for spreading
  • 4 slices of sourdough bread, lightly toasted
  • 4 slices shortcut bacon, fried or roasted until browned and crispy
  • 8 slices of your favourite Camembert cheese
  • Crisps, to serve (optional)
  1. To make the apple and fennel slaw, place the apple, fennel and oil in a small bowl. Season with salt and pepper. Toss to combine.
  2. Spread butter onto one side of each slice of bread. Divide bacon, cheese and the slaw between two slices of bread. Cap with remaining bread slices, butter-side down.
  3. Serve cut in half with crisps on the side, if using.
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