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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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If you don’t have a panini maker or an indoor grill, you can easily pan-fry or broil these excellent sandwiches. —Noelle Myers, Grand Forks, North Dakota. Ingredients:
12 thick slab bacon, slices cut in half |
1 medium apple, thinly sliced |
1 tablespoon ginger ale |
1 teaspoon lemon juice |
1/4 cup apple jelly |
4 teaspoons minced fresh tarragon |
12 slices sourdough bread |
6 slices reduced-fat havarti cheese |
2 tablespoons dijon mustard |
3 tablespoons butter, softened |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small bowl, toss apple with ginger ale and lemon juice; set aside.
2. Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon.
3. Spread jelly mixture over six bread slices. Top with cheese, apple and bacon. Spread mustard over remaining bread; place over bacon. Spread outsides of sandwiches with butter.
4. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
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