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Prep time
10 minutes
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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
Ingredients
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1
small Pink Lady apple, cored and shredded
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1
baby fennel, thinly shaved
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1 teaspoon
extra-virgin olive oil
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Salt and pepper, to taste
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Butter, for spreading
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4
slices of sourdough bread, lightly toasted
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4
slices shortcut bacon, fried or roasted until browned and crispy
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8
slices of your favourite Camembert cheese
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Crisps, to serve (optional)
Directions
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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.
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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.
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Serve cut in half with crisps on the side, if using.
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