-
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
Continue After Advertisement
Ingredients
-
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)
Directions
-
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.
See what other Food52ers are saying.