Spring Fennel and Red Wine Marmalade

....And a large chicken and mozzarella sandwich

Fennel marmalade may not be the first choice for a sandwich spread, but it is surprisingly craveworthy and adds a unique flavor to any sandwich. The sweet and tangy taste, combined with the subtle licorice flavor of fennel, creates a perfect balance of tastes that complement both sweet and savory sandwiches AS WELL AS grilled meats, vegetables, or salads. Plus, the marmalade's texture adds an extra dimension to your sandwich, making it a must-try for any sandwich lover looking to switch up their usual toppings.

Note: if you want to only make the marmalade, skip to the section below after searing the chicken. If you don’t like fennel, just add more onion and make a red wine-onion jam.

For the Marmalade:

2 onions sliced

1 head fennel diced

1 tablespoon extra virgin olive oil

2 cups red wine

2 tablespoon brown sugar

1 teaspoon chopped fresh thyme

1 teaspoon fresh cracked pepper

For the full sandwich:

1 lb organic boneless chicken thigh

1 tablespoon Olive Oil

1 lemon

1 tablespoon butter

4 slices of prosciutto sliced into strips

1 hoagie roll or baguette

6 slices fresh mozzarella

6 slices fresh tomato

Quick sandwich sauce:

1 tablespoon mayo

1 teaspoon dijon

1 teaspoon worsestire sauce

1 teaspoon lemon juice

1 teaspoon minced garlic

Steps:

Dry the chicken, season with sea salt and saute in a large pan or sauce pot:

When the chicken is properly browned, add to a sheet pan, drizzle with the lemon juice, then place lemon on the pan with chicken and bake in a 350F oven for 15 minutes.

In the same pan in which you seared the chicken, add a tablespoon of butter and begin to saute your onion/fennel mixture.

Allow the veggies to steam, stirring frequently until they are soft and translucent. Then add your wine and sugar, and reduce until “melted”

Reduced for 10 minutes

Set aside and build your sandwich: