1 small head fennel, cored and cut into thin slices
1/3 cup sliced roasted pepper
1 green onion, thinly sliced
Black olives for garnish–pitted and sliced
Vinaigrette mixed with either pesto or tapenade to echo flavor in
Toss ingredients together and season to taste with salt and pepper; serve with sandwich.
Yield: 2 servings
Recipe by Michelle Urvater