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Murray's Finocchio Sandwich

Murray’s Finocchio Sandwich

A savory twist on our classic cheesy Melt
  • Murray's Finocchio Melt
  • Murray's Finocchio Melt
  • Murray's Finocchio Melt
If you love Murray’s Melts, you’re going to want to try this new flavor-infused toasted sandwich. We’re using a crisp, fresh baguette as our bread base, and combining roasted fennel, marinated feta, dressed arugula, cranberry orange preserves, and thin slices of Brooklyn’s best finocchiona salami to create the ultimate rich mouthful of bright and savory flavor. Finocchiona, a traditionally Tuscan creation, is infused with fennel, which adds a touch of herbal sweetness and perfectly complements the roasted fennel in the sandwich.

Murray’s Finocchio Sandwich
A savory twist on our classic cheesy Melt
  • Prep Time : 15 min
  • Cook Time : 30 min
  • Total Time : 45 min
  • Serves 2



  1. Heat oven to 350F. Remove stems from fennel and cut the root end and discard. Cut the fennel in half from top to bottom. Cut a triangle shape into the core to remove most of it. Cut each half into 1/2” slices. Transfer to a lined baking tray and toss in the olive oil, salt, and black pepper.
  2. Roast the fennel until browned and tender, about 20 minutes, set aside.
  3. Cut the baguette into 4 equal portions and toast until just warm, about 3 minutes.
  4. Drain the feta, saving the oil.
  5. In a medium mixing bowl, dress the arugula with 1 tablespoon of the oil from the feta.
  6. To assemble the sandwiches, spread the pre serves evenly on the bottom slices. Divide the feta into 4 equal parts and spread on top of preserves. Fold the finocchiona into half moons and place onto each sandwich.
  7. Portion the roast fennel into each sandwich evenly. Top with the dressed arugula and the remaining pieces of baguette.

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