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Brie De Meaux and Roasted Fennel Sandwich


For the roasted fennel

2 bulbs fresh fennel
cup/60 ml extra-virgin olive oil
Salt and freshly cracked black pepper

For assembling the sandwich

1 baguette
12 oz/340 g brie de meaux or other good-quality brie cheese
73 cup/115 g best-quality sun-dried tomatoes in oil


Serves: 2


To prepare the fennel: Preheat the oven to 400°F/ 200°C/gas 6. Chop the long stalks off the fennel and save for soups. Wash the bulbs well. Trim away any brown or tough bits. Cut the bulbs in half and then turn, cut-side down, and cut into ¼ in/6-mm-thick slices. Spread the fennel slices on a baking sheet/tray and drizzle with the olive oil, being sure to coat well. Season with salt and pepper. Roast the fennel for 25 to 30 minutes, stirring from time to time, until tender and deep golden. Remove from the oven and keep warm.

To assemble the sandwich: Cut a baguette in half horizontally. Cut the cheese into ¼ inch/6-mm thick slices and place on one side of the bread to cover completely. Heap the roasted fennel atop the cheese, reserving any oil, and then scatter the sun-dried tomatoes over the top. Drizzle the interior of the top piece of the baguette with any reserved cooking oil and then place atop the tomatoes. Cut into eight pieces and serve wrapped in parchment/baking paper.

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