Bacon, Apples, And Dill (B.A.D. Sandwich)
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Extra-Virgin Olive Oil3 cloves
Garlic (skins on)6 sprigs
Thyme (fresh)1
Bay Leaf2 tbsps
Pickling Spice2 tbsps
Dill (chopped fresh)1 cup
Vinegar1 cup
Apple Cider3 tbsps
Sugar1
Jalapeno1
Salt2 tbsps
Mustard (grainy)Directions:
1
For the bacon: Preheat the oven to 300 degrees F
2
Add the pork belly, olive oil, garlic, thyme, and bay leaf to a heatproof casserole dish
3
Cover with foil and bake until fork tender, about 3 hours (or substitute thick cut bacon and grill it or cook it in a pan until crispy)
4
For the apples: Bring the pickling spices, dill, vinegar, apple cider, and sugar to a boil
5
Thinly slice the apple and jalapeno and put into a medium-sized nonreactive jar or container
6
Pour the liquid over the apples and jalapenos
7
Cover and let stand at room temperature for at least 2 hours before serving
8
To assemble: Grill the ciabatta on a grill (or use a toaster)
9
Spread mustard on the top half of the roll
10
Thinly slice the pork belly and layer on the roll, top with pickled apples and jalapenos, and a handful of mustard greens
11
Close the sandwich and set aside