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
small Pink Lady apple, cored and shredded
baby fennel, thinly shaved
extra-virgin olive oil
Salt and pepper, to taste
Butter, for spreading
slices of sourdough bread, lightly toasted
slices shortcut bacon, fried or roasted until browned and crispy
slices of your favourite Camembert cheese
Crisps, to serve (optional)
In This Recipe
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.
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.
Serve cut in half with crisps on the side, if using.