Goat Cheese and Fennel on Sourdough

Goat Cheese and Fennel on Sourdough
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1 Fennel bulb
1/4 cup olive oil
1/2 medium red onion, chopped
1 TBS pernod
salt and pepper
4 slices sourdough bread
1 garlic clove, minced
8 oz. goat cheese
1/8 tsp cayenne pepper
pinch of thyme

Cut off stalks of fennel bulb and remove sprigs from the stalks. Throw the stalks away. Cut bulb heart into 1/4 inch squares. Heat oil in pan and add fennel bulb pieces and red onion pieces. Cook for 10 minutes until tender. Stir in Pernod and salt and pepper. In a separate bowl, mix goat cheese with fennel sprigs and cayenne pepper. Cover each sliced of bread with 1/4 of the goat cheese mixture. Top with the onion and fennel. Put sandwich together. Best served with thick bread slices.

Makes 2 sandwiches.