Pickle & Preserve

Pickled Apple, Cheddar, and Bacon Sandwiches

August  1, 2014
2 Ratings
  • Serves 4
Author Notes

Pickled Granny Smith apples, crispy bacon, and sharp white cheddar griddled between two slices of sourdough bread. —Riley Wofford

What You'll Need
  • 3/4 cup red wine vinegar
  • 3/4 cup water
  • 1/2 cup sugar
  • 2 tablespoons kosher salt
  • 1 star anise pod
  • 1 Granny Smith apple, cored and thinly sliced
  • 12 slices thick-cut bacon
  • 8 (1/2-inch thick) slices sourdough bread
  • 1 1/2 cups shredded white cheddar cheese
  1. 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 small bowl. Once the liquid comes to a boil, pour over the apples. Let sit at room temperature for 1 hour. Drain the apple slices and pat dry with paper towels.
  2. 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 on paper towels.
  3. 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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