Before I get started let me just say that this is one AMAZING sandwich. It’s right up there with my love for my strawberry nutella panino & that’s saying a lot.
Hubs & I were eating at Gigi’s one day & I was looking over all of his open face sammies for lunch & saw the Monte Carlo (spotlight coming down & music playing now) and after I read through all of the ingredients I knew I had to try it.
This sandwich really is tre magnifique! This is a flavor combination that I would have not imagined putting together myself but it works & works insanely well! I can’t properly describe in words how good this sandwich is.
In case you’re wondering, in order to get the zucchini & fennel super thin I used my Mandolin. There would have been no way for me to cut that by hand that way. Also, in the picture above I used sunflower seeds instead of walnuts (hey, I didn’t have any in the pantry that day.) I’m a firm believer in using what you have on hand!
I really do want to thank Stephan for letting me share his creation here with you. Merci’ beaucoup Stephan!
If you’re ever in the area I really hope you’ll stop by Gigi’s Bistro. It’s a must. You might even see me in there LOL! If you stop by, be sure to tell Stephan, “Bonjour” & that Paula sent you!
(Please pardon my French -sorry couldn’t resist- if I spelled anything incorrectly, I do only speak English & Italian after all. Mwah!)
What you’ll need:
1/2 lb of thinly sliced deli Ham
1 fennel bulb – cored & sliced thin
1 zucchini – sliced thin
1 small package of chopped walnuts
1 bunch of fresh mint
1 lemon juice
extra virgin olive oil
What to do:
Toast your Focaccia bread slightly and cut it on the diagonal. In a bowl, smoosh your avocado with a fork & add a squeeze of lemon juice. Spread the avocado on the Focaccia bread. Add a few slices of ham. Add a slice of zucchini, a mint leaf & then some sliced fennel. Top with a sprinkling of walnuts. Drizzle olive oil on top & a little s/p!