4 slices sourdough bread
2 tbsp olive oil
1 red apple, sliced
1 tbsp Dijon mustard
20 slices Soleterra d’italia finocchio salami
8 slices provolone
2 tbsp fennel fronds
Preheat oven to 400F.
Slice the sourdough bread, place on a baking sheet and drizzle with 1 tbsp of olive oil. Season with salt and bake for 2-4 minutes until lightly toasted.
Meanwhile, heat 1 tbsp of olive oil over medium heat in a sauté pan. Add the apple slices, salt and pepper and sauté until caramelized.
Remove the bread from the oven and spread the Dijon mustard on each slice. Place five slices of Soletrra d’italia finocchio salami on each slice, then top with the sautéed apples and 2 slices of provolone.
Put the open-faced sandwiches back into the oven for another 2-4 minutes, or until the cheese is melted. Remove from the oven, garnish with fennel fronds and serve.