From cookbook author and radio host, Michele Anna Jordan
Need to add more vegetables to your diet? Not sure how? These sandwiches are a delicious way to enjoy vegetables available now at most farmers markets. If you don’t see cucumbers, use young zucchini in their place. This sandwich travels well and is perfect to take to work; just be sure to warm it to room temperature before enjoying it.
For seasonal variations, see the notes on the other side.
Set aside a generous pinch of garlic. Use a mandoline, a sturdy vegetable peeler or a very sharp thin knife to cut the fennel into very thin crosswise slices. Set them aside.
Use a vegetable peeler to shave the cucumber and the carrots into thin strips. In a medium bowl, toss them together with the pinch of garlic, a generous pinch of salt, and the white wine. Set them aside.
In a small saucepan, combine the olive oil, the butter, the remaining garlic and the anchovies, if using. Set over medium-low heat, and simmer for 3 or 4 minutes. Set aside and cool slightly.
Cut the rolls in half, toast them lightly in the oven and use a pastry brush to coat both sides of the bread with the olive oil mixture. Cover the bottom side of each roll with a layer of fennel and top with cucumbers and carrots, followed by layers of radishes and onions. Season with salt and pepper, spoon a little of the remaining sauce over each sandwich, add the greens and the top part of the roll, and either serve immediately or wrap in wax paper until ready to serve.
This recipe is from the website of Center for Urban Education about Sustainable Agriculture. www.cuesa.org