1 medium bulb fennel, washed and trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt
2 slices whole grain bread (or your favorite bread)
4 teaspoons butter
2 ounces Jarlsberg cheese, grated
2 tablespoons freshly grated Parmesan
Preheat the oven to 400°F. Slice the fennel bulb in half and use your knife to cut out the triangular core and discard. Slice each half into 4 to 6 wedges.
In a large mixing bowl, combine the fennel, olive oil, and salt. Spread the fennel on a baking sheet and roast for about 30 mintes, until browned and tender.
Lightly toast both slices of bread. Mix together the Jarlsberg and Parmesan in a small bowl. Pile half the shredded cheese on each side. Press about 5 slices of fennel down on top of one half (you may have a couple extra). Carefully top with the second cheese-covered slice.
Melt 2 teaspoons of butter in a small frying pan over medium-low heat. Carefully place the sandwich in the pan and cook, pressing down occasionally with a spatula or a panini weight, until the cheese has started to melt and the bread is golden and crispy, 4-5 minutes. Lift the sandwich with the spatula and add the remaining 2 teaspoons of butter to the pan. Flip the sandwich and return it to the pan. Cook another 4-5 minutes, pressing down, until the cheese is gooey and the second side is golden.
Place on a plate, cut in half, and eat immediately.
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