Saturday, October 24, 2009


serves four

12 ounces thick-sliced bacon (preferably uncured, applewood-smoked)
4 ounces sliced Gruyère cheese
6 ounces sliced apples
1 ounce baby arugula or heirloom lettuce leaves
4 large rolls, such as francese or ciabatta

Cook the bacon in a large skillet over medium heat until it is crispy. Drain on paper towels. Split the rolls and toast lightly. Melt the cheese onto the top half of the rolls, if you like. Place a layer of arugula on the bottom of a roll. Top with one quarter of the bacon and apple slices. Cover with some of the cheese (if you didn't melt it) and top with the remaining half of the roll. Repeat with the remaining ingredients. Serve immediately.

bacon recipe courtesy of: Earthbound Organic, Earthbound Farm, 1721 San Juan Highway, San Juan Bautista, California 95045

No comments: