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Fennel and Fontina Cheese Sandwich

Fennel and Fontina Cheese Sandwich prepared dish

This fennel and fontina cheese sandwich features layers of caramelized fennel and melted fontina cheese, all sandwiched between crusty bread. Perfect for a quick lunch or a satisfying snack, this dish combines rich flavors with a delightful texture. Serve it warm for the best experience!

This recipe is italian style, lunch, scaled for 4 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include fontina cheese, butter, black pepper, fennel bulb.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 200 g fontina cheese (shredded)
  • 2 tbsp butter (softened)
  • 1 tsp black pepper (freshly ground)
  • 2 medium fennel bulb (sliced)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 8 slices sourdough bread

Instructions

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the sliced fennel, salt, and black pepper, and sauté until the fennel is tender and caramelized, about 8-10 minutes.
  3. Remove the fennel from the skillet and set aside.
  4. Spread softened butter on one side of each slice of sourdough bread.
  5. On the unbuttered side of four slices, layer the caramelized fennel and shredded fontina cheese.
  6. Top with the remaining slices of bread, buttered side up.
  7. In the same skillet, grill the sandwiches over medium heat until golden brown and the cheese is melted, about 3-4 minutes per side.
  8. Remove from the skillet, slice in half, and serve warm.

Nutrition (per serving)

  • Calories: 360
  • Protein: 12 g
  • Fat: 22 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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