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Fennel and Fontina Sandwiches

From Italian Cooking and Living, August/September 2004

    2 tablespoons extra-virgin olive oil
    1 small onion, thinly sliced
    2 small fennel bulbs, julienned, fronds reserved for garnish
    salt and freshly ground pepper
    1/2 teaspoon saffron threads
    4 slices fontina
    8 slices whole-wheat bread, crusts removed
In a skillet over low heat, warm the olive oil. Add the onion and fennel, and sauté for 5 minutes. Add 2 tablespoons of water, cover, and cook for another 10 minutes, or until the fennel and onion are tender. Season with salt and pepper, and stir in the saffron. Cook until the liquid evaporates, about 3 minutes, and set aside. Arrange the slices of fontina among 4 slices of bread, and distribute the fennel mixture on top. Top with the remaining slices of bread to make 4 sandwiches. To serve, slice each one diagonally, and garnish with fennel fronds. Serves 4

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The Magazine of La Cucina Italiana