Depending on what you keep in your fridge or picked up at the market, you could have a different sandwich every day of the week and never get sick of them. A novel idea, right? After all, why spend roughly $6-$8 on a subpar sandwich when you could make something tastier at home? If I have avocado, I cover them with lime juice and then mash them; then I spread them on the bread like mayonnaise or mustard and top them with cheese (a Clawson Long Cotswold with chives and onions works wonderfully here). Some cilantro makes a nice accompaniment.
This last sandwich was the product of a perhaps mildly fevered imagination. I've been a little under the weather recently and this past Saturday, I wanted to put something on my toast (I've been following the BRAT diet, as prescribed by my mother, a nurse: Bananas, Rice, Apple[sauce] and Toast) that wasn't peanut butter, banana and honey. I had bought a beautiful fennel bulb with lots of feathery fennel fronds earlier in the week, thinking I would make a salad or braise it like last year, or maybe even repeat the Fennel-Campari cocktails that the Greek and I had enjoyed so much. Since none of that was meant to be, I decided to turn the fronds into a fennel and feta pesto and to roast the bulb (for 40 minutes at 375) with sesame seeds (an odd, but crunchy and revelatory addition), dried thyme, olive oil and salt and pepper.
Will make enough for several sandwiches, for spreading on crackers, or even for pasta
N.B. Since I was sick, I was a little heavy on the garlic, thinking of its nostril-clearing, medicinal powers. I would suggest that, for the healthy, you could cut back to 1 or even 1/2 clove, depending on your preferences of course.
2 garlic cloves, peeled and with the knobbly ends removed
1/2 cup pine nuts
Fennel fronds and some stems from one fennel bulb (it's all edible, so use what you like; I saved some of the stalks for chicken stock); this is about 1 to 1 1/2 cups, loosely packed
4 oz. feta
Roughly 1/4 cup + 1 tablespoon olive oil
A little salt and pepper (keep in mind that the salty feta will largely take care of the flavor)
-Carefully rinse the fennel and let it dry, making sure to remove all the dirt from the bulb if you plan on roasting it as I did.
-Using kitchen scissors, cut the fronds and some stems from the bulb and add them to a food processor.
-Add the garlic to the mixture and pulse until the fronds and garlic make a paste.
-Now, add the feta and olive oil to the mix and pulse again.
-I preferred that my pesto be a little thicker than the average pesto, especially since my goal was sandwich spread instead of pasta sauce.