Sandwiches and Focacce
Pan Rostello

For 1 person

2 slices of Lariano bread (or any bread with compact inside)
2 slices of Rostello
1 tablespoon of balsamic vinegar
1 red onion
1 teaspoon of honey or cane sugar
A handful of fresh spinach leaves
Some leaves of wild fennel
Extra virgin olive oil and salt

Heat a tablespoon of olive oil in a saucepan and stir-fry the onion cut in thin rings until golden. Reduce heat and simmer for a couple of minutes, stirring with a wooden spoon. Add honey and balsamic vinegar. Turn off heat and take the saucepan away from the stove. Slice and slightly toast the Lariano bread. Dress spinach leaves with olive oil and salt and put on one slice of bread. Add the slices of ROSTELLO, sprinkle with fennel leaves and add another bit of olive oil. Then put the caramelized onions on top and close with the other slice of bread.