Grilled Focaccia Golden Sandwiches
Makes 3 Servings

1. Blanch fennel in salted boiling water for 3 to 5 minutes until tender; drain. Heat 1 tablespoon of olive oil in a nonstick skillet on medium-high. Add fennel and saute for 1 minute or until lightly browned. 2. Cut each focaccia in half, horizontally. Sprinkle cheese on cut sides of the bottom halves. Follow with an even layer of sage and thyme. Arrange fennel, tomato, and prosciutto over sage and thyme; sprinkle with pepper. Top with the remaining 2 focaccia halves. 3. Brush the outsides of sandwiches, using 1 tablespoon of olive oil. Coat a nonstick skillet with remaining teaspoon of olive oil and heat over medium heat until hot. Place sandwiches in skillet. Cook 3 minutes on each side, pressing down with a metal spatula until sandwiches are golden. Cut each sandwich into 3 wedges. Recipe provided by Jim Coleman