Ingredients
8 pieces fennel
SIDS LOW SUGAR RASPBERRY VINEGAR
4 slices of toast bread
100 g braised ox cheek
4 slices Brie or Gorgonzola to fit bread
50 g butter
2 tbsp Hollandaise
Directions
Slice the fennel 1 mm thick and put into a glass bowl. Pour over SIDS LOW SUGAR RASPBERRY VINEGAR to cover and leave for at least 3 hours.
Divide ox cheek between 2 slices of bread. Add 2 slices of cheese to each, then close the sandwich with the other 2 slices of bread.
Heat an ovenproof frypan and preheat oven to 180°C.
Add half the butter to the frypan, then when it's foaming, add the sandwiches and cook to golden brown. Turn them over and add the rest of the butter.
Cook in the oven until cheese is melted, the ox cheek is hot and the bread is golden brown on the bottom, about 10 minutes.
Remove from the oven and place each sandwich on a paper towel on a plate. Open them up and add 4 pieces of pickled fennel and 1 tbsp Hollandaise to each one.
Close sandwich then tuck in.
