Carmelised Fennel and Ham Sandwiches

Alpine Delight

4 slices   Thick Sougdough Bread
4 slices   Black Forest Ham
1   Fennel Bulb
4 slices   Gruyere Cheese
2 tbsp 30 ml   Dijon Mustard
2 tbsp 30 ml   Butter (optional)
1 tbsp 15 ml   Olive Oil
1. Heat a frying pan over medium-low heat. Slice fennel into thin widthwise slivers. Stir into the heated pan with a tablespoon of olive oil. Cook until brown, soft and tender, about 15 minutes.

2. Spread mustard onto two slices of bread, then place cheese and ham onto each bread slice, and scoop carmelised fennel into the middle. Place together, and either grill panini style in a sandwich griller or press, or brush each side with butter and fry in a frying pan.