2 small fennel bulbs, trimmed, fronds reserved and thinly sliced
1 cup basil leaves
2 tablespoons aioli, plus extra to spread (optional)
Preheat barbecue or a chargrill plan to high. Drizzle the Lilydale Tuscan Breast Steaks with the oil and cook for 8–10 minutes, turning halfway, or until lightly charred and cooked through. Slice in half and set aside.
Finely chop fennel fronds and place in a large bowl with fennel, basil, aioli and pepper. Toss to combine.
Spread each bread roll with extra aioli, if you like. Top with fennel slaw, then the Lilydale Tuscan Breast Steaks. Add a little more fennel slaw and the roll top serve.