I really love sandwiches

I haven't been eating very well lately (a lot of pizza and tacos) so I decided I should pre-plan some meals. I subscribe to a few different food magazines so I thought it would be neat to look into those instead of foodnetwork.com, like I usually do. I picked out two recipes from Cooking Light magazine and my husband picked two from Cooking with Paula Deen.

I'm going to share both of mine, but today I'm just going to share one.
Before I started, I had no idea what fennel was. When I got it home, I realized it smelled like licorice. I REALLY don't like licorice - but it was too late now. Surprisingly, after cooking it, I really liked it. The flavor mellowed down quite a bit and it had great texture.
Steak and Fennel Sandwich
1/2 tsp ground fennel seeds - I found whole fennel seed that I ground

1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground black pepper
4 tsp olive oil
3 cups thinly sliced fennel bulb (about one bulb)

4 4-oz beef tenderloin steaks (1" thick) - sandwich steak
8 tsp homemade mayonnaise - Miracle Whip (or use a canola-based mayo if you want to stay healthy)
8 slices ciabatta - sour dough
1 cup arugula - organic salad blend with arugula

• Combine fennel seed, salt, cumin, and pepper in a bowl.
• Heat 2 tsb oil in a large non-stick skillet over medium-high heat.
• Add 1/2 tsp spice mixture and all the fennel.
• Saute for 15 min or until fennel is tender and lightly browned. Stir frequently.
• Transfer hot mixture to bowl.
• Wipe down pan with paper towel. Careful!! It's still hot!
• Heat remaining 2 tsp oil in pan.
• Sprinkle steaks with remaining spice mixture.
• Add steaks to pan and cook to desired doneness. About 4 min per side.
• Assemble the sandwich - Toasted bread slice, mayo, beef, fennel, arugula, bread

This is a fantastic and easy-to-make sandwich! I will defiantly make it again, but with one change. I will be sure to use tenderloin steak. I bought some generic sandwich steak and it was very tough. It made the sandwich very hard to eat and not enjoyable.