CEntraL CoaSt 2008
haM and ChEESE SandWICh
To match the rich mouth feel of the Acre Chardonnay, sliced ham and nutty
Gruyere cheese are sandwiched with caramelized fennel and whole grain
mustard. A pinch of lemon zest in the fennel brings out the bright citrus
aromas of the Chardonnay.
Recipe makes 8 sandwiches
2 Tbsp. butter
2 yellow onions, sliced thin
2 fennel bulbs, sliced thin
1 Tbsp. thyme leaves
1 Tbsp. lemon zest
16 slices sourdough sandwich bread
2 Tbsp. butter, softened
1/3 C. whole grain mustard
24 oz. sliced ham
8 oz. sliced Gruyere cheese
In a large pan, melt the butter and add the onions and fennel. Sauté on
high, stirring often until they begin to take color. Reduce the heat to low
and season with a pinch of salt. Place a lid on the pan and continue to
cook for 15 minutes. Then remove the lid and cook for an additional 15
minutes, continuing to stir often to prevent burning. Once the onions and
fennel have caramelized and softened, add the thyme leaves and lemon zest.
Transfer mixture to a plate and cool until ready to use.
To assemble the sandwiches:
Spread one side of each bread slice with a thin layer of the softened butter.
On the unbuttered side of 8 of the slices, spread 2 tsp. mustard and stack on
the ham, cheese and reserved fennel and onion mixture. Top with the other
slice and toast in a Panini machine or on a griddle. Enjoy hot.