Bocadillo de mermelada de beicon a la parrilla
Raciones
24 12-oz. servings
Tiempo de preparación
30 minutos
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Ingredientes
- 48 ct. Italian Ciabatta Bread, Sliced
- ¼ oz. Gordon Choice Buttery Canola Pan Spray
- 96 oz Recipe: Bacon Jam Spread
- 3 lb. Fuji Apples, quartered, cored and sliced thin on mandoline
- 48 ct. Brickman's Sharp White Cheddar Cheese Slices
- 12 oz. Wild Baby Arugula
- 12 oz. Recipe: Green Goddess Avocado Dressing
Preparación de la receta
- Spray 1 side of 2 pieces of ciabatta bread with cooking spray. Place on a heated flat griddle oiled side down. Cook until golden brown.
- Place the toasted side down. Spread 4 oz. of warmed bacon jam on the bread. Shingle 2 oz. of apples out on top of the jam. Place 2 oz. of white cheddar cheese on the apples. Place under a heated salamander to melt the cheese.
- Place ½ oz. of arugula on top of the cheese. Drizzle 1 Tbsp. of green goddess avocado dressing on top of the arugula. Place the second piece of grilled bread on a warmed serving plate, grilled-side up. Shingle the bacon jam sandwich on top of the bread on the serving plate.
