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Murray’s Finocchio Sandwich


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, 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.

preparation & ingredients

1 small head fennel

1 Tbsp. kosher salt

1/2 tsp. black pepper, freshly ground

1 baguette

1 11-oz. jar Meredith Dairy Marinated Feta, drained

4 cups arugula

3/4 cup Murray’s Koroneiki EVOO

3 3-oz. packages Brooklyn Cured Sliced Finocchiona

1/4 cup Murray’s Cranberry Orange Preserves

Heat oven to 350 F. 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.
Roast the fennel until browned and tender, about 20 minutes, set aside.
Cut two sandwich-size portions from the baguette and slice each section through the middle to split it. Toast until just warm, about 3 minutes.
Drain the feta, saving the oil.
In a medium mixing bowl, dress the arugula with 1 tablespoon of the oil from the feta.
To assemble the sandwiches, spread the preserves 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 divide between each sandwich, placing atop the feta.
Portion the roast fennel evenly onto each sandwich. Top with the dressed arugula and the remaining pieces of baguette.

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