Pernod-Marinated Fennel and Apple Tea Sandwiches

Name: Pernod-Marinated Fennel and Apple Tea Sandwiches
Yield: 16 tea sandwiches (or 4 regular sandwiches)
Ingredients: 8 slices nutty oat bread; 1 small or 1/2 medium head fennel; 1 medium Granny Smith apple; 4 teaspoons Pernod or other anise-flavored liqueur; 1 tablespoon extra-virgin olive oil; 8 tablespoons chèvre (fresh goat cheese)

Apples Fennel Mother's Day Marinating Chevre Vegetarian Sub / Sandwich Afternoon Tea Californian Spring Easy

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16 tea sandwiches (or 4 regular sandwiches) Easy

Total: 15 mins Active: 15 mins

2 Ratings

Ingredients (6)

8 slices nutty oat bread
1 small or 1/2 medium head fennel
1 medium Granny Smith apple
4 teaspoons Pernod or other anise-flavored liqueur
1 tablespoon extra-virgin olive oil
8 tablespoons chèvre (fresh goat cheese)

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Nutritional Information

Calories72
Fat2.75g
Saturated fat1.06g
Trans fat
Carbs8.82g
Fiber1.28g
Sugar3.12g
Protein2.79g
Cholesterol2.62mg
Sodium84.69mg
Nutritional Analysis per serving (16 servings) Powered by

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Pernod-Marinated Fennel and Apple Tea Sandwiches

Pernod, a bright yellow anise-flavored liqueur, adds just the right note to crisp, thinly sliced fennel and apple. And fresh goat cheese provides a bit of tang and a smooth creaminess.

See more tea party recipes.

by Aida Mollenkamp

Instructions

1Remove crusts from bread and flatten each slice with a rolling pin.
2Clean fennel bulb by trimming the root ends and cutting off the fibrous green stalks. Halve fennel bulb lengthwise, remove any outer layers that are brown or shriveled, and trim away the core. Using a mandoline or a very sharp knife, cut into paper-thin, lengthwise slices. Reserve 3/4 cup sliced fennel for the sandwiches; save leftovers for another use.
3Slice apple in half lengthwise, and remove the core with a melon baller or a paring knife. Use a mandoline or a very sharp knife to slice apple lengthwise into paper-thin pieces. Reserve 1 cup sliced apple for the sandwiches; save leftovers for another use.
4Combine reserved fennel and apple slices, liqueur, and oil in a medium bowl, season generously with salt and freshly ground black pepper, and toss until well coated. Taste and adjust seasoning as necessary.
5Spread 1 tablespoon of cheese on one side of each slice of bread. Drain fennel-and-apple mixture to remove excess marinade, and evenly distribute among 4 slices of bread, laying it over goat cheese. Close the sandwiches with 4 remaining slices of bread. If making tea sandwiches, trim the edges again, and cut each sandwich into 4 triangles; serve immediately.

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