Caramelized Fennel Grilled Cheese
Grilled cheese is, perhaps, #1 on my list of Top 10 comfort foods — followed very closely by pasta-of-any-kind. I’m not sure if I can think of anything else that is as simple as it is delicious, versatile, and satisfying. It’s the ultimate ten-minute lunch, and perfect “I’d rather die than swing by the grocery store” dinner.
In addition to being truly remarkable in every way, you can put pretty much anything you’d like inside a grilled cheese, and odds are it’ll be delish. Bacon? Done deal. Onions? Pile ‘em on. Whatever’s sitting in your fridge, sad and on the cusp of being trashed, will make an excellent grilled cheese addition.
I guess you could call this recipe an elegant grilled cheese, but don’t let that make you think it’s a ton of work. Realistically, it’s mostly stirring. But this would be just as fit for a casual dinner with friends as it is for a solo dinner. Caramelized fennel, unlike raw, loses the licorice taste that some people can’t handle. While it slowly turns golden-brown in your skillet, the sweetness intensifies, and a pinch of crushed red pepper gives you that sweet-salty-spicy thing that is the pinnacle of deliciousness.
A time-saving tip: While fennel is in season, you can even make a big batch of caramelized fennel ahead of time and stash it in the fridge (or freezer). All that’s left to do is assemble, toast, and devour. Leftover caramelized fennel is delicious on practically everything.
Caramelized Fennel Grilled Chese
Ingredients:
- 1 large fennel bulb (or 2 small)
- Olive oil
- Kosher salt and black pepper
- 1/4 tsp. crushed red pepper
- 1 tsp. fresh thyme leaves, roughly chopped
- 8 slices of country bread, 1/2-3/4" thick (or to your liking)
- Mayonnaise
- 8-10 oz. Gruyère cheese
Instructions:
- Prepare fennel by tearing off the thin green fronds and reserving for later. Remove the tough, green stems from the white bulb. Slice the bulb into quarters through the core at the bottom, and cut away & discard the triangular core at the base of each quarter. Lay each quarter on its side and thinly slice crosswise.
- Preheat a large skillet over medium-high heat. When pan is hot, drizzle a few tablespoons of olive oil into the pan. Add thinly-sliced fennel, along with 1 tsp. of kosher salt, crushed red pepper and a generous pinch of black pepper. Stir to combine. Continue to stir frequently until the fennel turns translucent in color and releases excess moisture — about 5 minutes.
- Turn heat to medium-low. If the fennel starts to look dry, drizzle in more olive oil. Stir every 5 minutes or so, adding extra olive oil if needed. Let the fennel caramelize until completely soft, adding a tablespoon of water from time to time to deglaze any brown bits from the pan. Be patient — this may take up to 25 minutes, and you don't want to rush it! You'll be rewarded with a sweet, golden-brown delicacy that you'll want to spread on everything.
- While fennel caramelizes, shred your Gruyère on the large holes of a box grater, and set aside. When fennel is done, turn off heat, add thyme and the reserved fennel fronds, and stir to combine. Reserve fennel mixture in a small bowl.
- Wipe out skillet and assemble your sandwiches. Spread mayonnaise on one side of each slice of bread, and place 4 slices (mayo-side down) on your cold skillet. Use half the shredded Gruyère to top each slice, and gently dot each slice with equal amounts of the fennel mixture. Top with remaining cheese, and finish with the last four slices of bread — mayo-side up. Turn heat to medium-low.
- Toast the first side until golden-brown and just beginning to turn dark. This will take around 5 minutes per side, but don't rush! The low heat will slowly melt the cheese while allowing the bread to properly crisp, unlike covering your skillet with a lid (which results in soggy bread). Flip, sprinkle crust lightly with salt, and repeat on the second side.
- Cut each sandwich in half, and serve hot.