• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound manchego cheese, sliced thinly or grated

  2. 1 fennel bulb, stem and fronds cut off

  3. 1 garlic clove

  4. 2 tablespoons toasted almond slivers (or pine nuts)

  5. 1/4 teaspoon kosher salt

  6. 1 cup tightly packed fresh basil leaves

  7. 1/2 cup olive oil

  8. slices of bread

  9. butter to spread on bread

Instructions Jump to Ingredients ↑

  1. Remove the outer layer of the fennel bulb. Cut the bulb into fourths, removing the hard inner core.

  2. In a food processor blend the fennel bulb, garlic, almond and salt until it becomes a roughly textured paste . Add the basil leaves and pulse a few times. With the blade running, pour in the olive oil until it is blended into the mixture.

  3. Set out two slices of bread. Butter one side of each slice, then flip the bread over so it is laying butter side down. Spread a thin layer of the fennel spread on each slice. Add desired amount of manchego cheese to one slice. Place the second slice of bread on top (buttered side up) to make a sandwich. Repeat until you've made your desired amount of sandwiches - there should be enough fennel spread and cheese to make at least 4 sandwiches.

  4. Heat a skillet over medium heat. Add the sandwich to the pan and cook 3-5 minutes until the side touching the pan is nicely browned. Flip the sandwich and turn the heat down to medium low. Continue to cook until the cheese is melted and the bread is nicely toasted. If necessary, you can add a lid to the pan to help the cheese melt.

  5. More Grilled Cheese Sandwiches to Try The Classic Reuben Eggplant Mozzarella Sandwich with Pesto Turkey and Melted Cheddar Smoked Mozzarella with Roasted Tomatoes recipe 2011 Jennifer Meier licensed to, Inc.


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