Fennel & Fontina Cheese Sandwich

• 2 tablespoons extra virgin olive oil
• 1 small onion, thinly sliced
• 2 small fennel bulbs, julienned, keep the fronds for garnish
• salt & freshly ground black pepper
• 12 teaspoon saffron thread
• 4 slices fontina
• 8 slices whole wheat bread, remove crusts if desired

1. Prepare vegetables.
2. In a frypan over low heat, warm the olive oil.
3. Add the onion and fennel, saute for 5 minutes.
4. Add 2 tablespoons of water, cover, and cook for another 10 minutes, or until the fennel and onions are tender.
5. Season with salt and pepper and stir in the saffron.
6. Cook until the liquid evaporates, about 3 minutes.
7. Set aside.
8. To assemble the sandwich.
9. Top the 4 slices of bread with the sliced fontina.
10. Spoon the vegetable mixture over the cheese, top with remaining bread slices.
11. Cut each sandwich diagonally, arrange on serving plate and garnish with fennel fronds.

extra virgin olive oil, onion, fennel bulbs, salt, saffron thread, fontina, whole wheat bread

Taken from www.food.com/recipe/fennel-fontina-cheese-sandwich-161798 (may not work)