Grilled Cheese Sandwich with Pickled Fennel

a new breakfast staple

Pickled vegetables are an absolute game changer. The crunch, the acidity, the flavours they’re infused with. They elevate any dish they’re served with, either as a side dish or a topping.

I know many people don't love fennel but then again, many do. So here we go, let’s give this vegetable (that belongs to the carrot family) a front seat!

Servings: 4

Total time: 30 min

for the sandwich

4 thick slices sourdough bread 

90g mayonnaise

40g Bavarian sweet mustard (or whole grain mustard)

8 slices old Amsterdam cheese

2 tbsp capers, drained

fresh dill

black pepper

for the pickled fennel

1 cup (230ml) water

1/2 cup (120ml) white wine of apple cider vinegar

3/4 tsp salt

1 tsp raw cane sugar 

2 - 3 pieces organic lemon peel

one small fennel bulb (250g), thinly sliced lengthwise

1/2 tsp mustard seeds

1 tsp whole black pepper

1 garlic clove, peeled

Instructions

1. To prepare the pickled fennel, heat the water, vinegar, salt, sugar and lemon peel in a small pot til it simmers. Wash, then thinly slice the fennel - discard of the stalk at the bottom and any outer bits that look dry or brown. Also use the fennel fronds, they make for great looks and flavour.

   Place the fennel slices in a clean mason jar along with the mustard seeds, peppercorns and garlic clove, then pour the pickling liquid into the jar til all ingredients are covered. Close the jar and allow the fennel to pickle for at least 30 minutes before serving. *

2. Preheat your oven to 180°C and line a baking tray with parchment paper.

   In a small bowl, whisk together the mayonnaise and mustard. Evenly spread this mixture onto each sourdough slice, then toast them in the oven for 5 minutes.

   Place two slices of cheese on each piece of bread, slightly overlapping, then place back in the oven for another 3 - 5 minutes or until the cheese has melted and the sourdough is golden brown (but not too crunchy).

3. Drain the amount of fennel you’ll use for the sandwiches (you’re likely to have some left over), and place small handful on top of each slice of bread. Add roughly chopped or torn fresh dill and capers on top, then season with freshly cracked black pepper.

4. Devour!

   *The pickled fennel keeps in the fridge for several weeks. Use it to enhance salads, serve as a side dish or starter or on sandwiches like in this recipe.