• Toasted Fennel Aioli
  • 1 clove garlic
  • 1 T Fennel Seed, Toasted and Ground
  • 1 Cup Mayo
  • Pinch of Salt


Brush olive oil on bread slices and grill in panini press, pan or on griddle until golden brown. Spread Fennel Aioli on both sides of grilled bread. Place 3-4 slices each of Sopressata, mortadella and prosciutto on bread slice. Top with shaved parmesan and Arugula.