Have you tried roasted fennel? I'm obsessed.
Have you tried roasted fennel? I’m obsessed. Gorgeous golden-brown wedges with crispy edges and soft, jammy centers . . . it usually takes all my self-control to keep myself from eating it all straight off the baking sheet. Whenever something is that good, I eventually have to find a way to make it the star of a dish—and that was the inspiration for these Caramelized Fennel Parmesan Melts.
Toasted pumpernickel slathered in mustardy mayo and loaded with caramelized fennel, melty cheese, fresh apple, and arugula. The crunchy toast contrasts with the soft, caramelized fennel, while the crisp apple and bitey arugula perfectly balances the rich umami of the fennel and the cheese. Gooey, creamy, crunchy, fresh . . . it’s just downright yummy.
At first, this sandwich may seem complicated and fussy (you’re asking me to roast fennel for 30 minutes . . . for a sandwich?!) but before you start to flip out, just stop for a minute and think. A truly delicious sandwich will always take a bit more effort than slapping lunchmeat in between bread. Second, this sandwich isn’t that complicated. Yes, you have to roast the fennel—but you can do that ahead of time (say, on a Sunday night when you’re prepping for your week) so it’s ready whenever that sandwich craving hits. Once you have the fennel, you can throw together the sandwich in less time than it takes the cheese to melt under the broiler!
Whether you’re looking to shake up your lunch routine on the days that you’re (still!) working from home, or searching for a simple dinner on a chill night, these Fennel Parmesan Melts are calling your name. Fresh and bright, rich and comforting, they’ll brighten your day and nourish your soul, all at the same time!
Enjoy!
Caramelized Fennel Parmesan Melts
(Serves 4)
2 large fennel bulbs
2 tablespoons olive oil
1 teaspoon Diamond Crystal kosher salt
Freshly cracked black pepper
¼ cup whole-grain Dijon mustard
¼ cup mayonnaise
8 slices pumpernickel bread, toasted
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 Granny Smith apple, thinly sliced
2 cups arugula
Special equipment: baking sheet
Method
Preheat the oven to 400 degrees F.
Trim the bottom of the fennel off and cut the bulb in half lengthwise. Slice into inch-thick wedges, transfer to a large bowl and toss with olive oil, salt, and pepper. Spread onto a baking sheet and bake for 30-40 minutes, or until tender and caramelized.
Meanwhile, in a small bowl, stir together mustard and mayo until combined. Divide the spread between four of the toasted Pumpernickel slices and schmear to cover.
Arrange the caramelized fennel on top of the mustardy-mayo-topped Pumpernickel slices. Sprinkle with mozzarella and parmesan cheeses.
Switch the oven to the broiler and broil the fennel and cheese toasts just until the cheese is bubbling and browning, 1-2 minutes, depending on the broiler. Remove from the oven, and top each broiled toast with 4-5 apple slices, ½ cup arugula, and a second slice of toast. Serve warm!
Originally posted May 2, 2022.
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