All-Around Champ Recipe
Learn how to make Chef Marc Forgione’s winning sandwich.
Bacon, Apples, and Dill (B.A.D. Sandwich)
Recipe courtesy Marc Forgione
1 (1/8-ounce) slab fresh pork belly
2 cups Pork Slab Beer
3 cloves garlic, skins still on
6 sprigs fresh thyme
1 sprig rosemary
1 bay leaf
2 slices bacon
1 cup clarified butter
2 tablespoons pickling spices (mix of coriander, mustard seed, turmeric, and salt to taste)
1 cup vinegar
2 tablespoons chopped dill
1 cup apple cider
3 tablespoons sugar
1 Honey Crisp apple
Salt and freshly ground black pepper
1 ciabatta sandwich roll
2 tablespoons grainy mustard
1 handful mustard greens
3T Sriracha Butter (butter plus srirarcha sauce mixed in to taste)
For the bacon: Preheat the oven to 300 degrees F. Put everything into a heatproof casserole dish and bring to simmer. Cover with foil and bake for 3 hours until fork tender (or substitute thick cut bacon and grill it or cook it in a pan). Grilled or in a pan till crispy.
For the apples: Bring the pickling spices, vinegar, dill, apple cider, and sugar to a boil. Thinly slice the apple and jalapeno and put into a medium-sized nonreactive jar or container. Pour the liquid over the apples and jalapenos. Wait at least 2 hours before serving. Room temperature, covered.
To assemble: Season bread with Sriracha Butter. Grill the ciabatta on a grill (or use a toaster). Spread mustard on the top half of the roll. Thinly Slice the pork belly and layer on the roll, top with pickled apples and jalapenos, and a handful of mustard greens. Close the sandwich and set aside. Serve with cooking liquid in a bowl and dip the sandwich.
Yield: 1 sandwich
Prep Time: 10 minutes
Cook Time: 3 hours
Inactive Prep Time: 2 hours
Ease of preparation: easy
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