Description
Pickled Granny Smith apples, crispy bacon and sharp white cheddar cooked on the griddle between two slices of sourdough bread.
Ingredients
- ¾ cups Red Wine Vinegar
- ¾ cups Water
- ½ cups Sugar
- 2 Tablespoons Kosher Salt
- 1 whole Star Anise Pod
- 1 whole Granny Smith Apple, Cored And Thinly Sliced
- 12 slices Thick Cut Bacon
- 8 slices Sourdough Bread (1/2-inch Thick Slices)
- 1-½ cup Shredded White Cheddar Cheese
- ¾ cups Red Wine Vinegar
- ¾ cups Water
- ½ cups Sugar
- 2 Tablespoons Kosher Salt
- 1 whole Star Anise Pod
- 1 whole Granny Smith Apple, Cored And Thinly Sliced
- 12 slices Thick Cut Bacon
- 8 slices Sourdough Bread (1/2-inch Thick Slices)
- 1-½ cup Shredded White Cheddar Cheese
Preparation
Combine the vinegar, water, sugar, salt, and star anise in a small saucepan over high heat, stirring until the sugar and salt are dissolved. Bring to a boil. Place the apples in a medium-sized heat-safe bowl. Once the liquid comes to a boil, pour it over the apples. Let it sit at room temperature for 1 hour. Drain the apple slices and pat dry with paper towels.
Meanwhile, place a large skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy on both sides. Drain the bacon on paper towels.
Preheat a panini press. Place 4 bread slices on a clean work surface. Divide the cheddar cheese, bacon, and pickled apples between the bread slices and top the sandwiches with the remaining bread slices. Grill the sandwiches for 4 to 5 minutes, until the bread is golden brown and the cheese is melted. Transfer the sandwiches to a cutting board. Cut each sandwich in half and serve.
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