PREP: 20 MIN COOK: 5 MIN BATCH YIELD: 6 SERVINGS

12 thick-sliced bacon strips, cut in half
1 medium apple, thinly sliced
1 Tbsp ginger ale tsp.
1 tsp lemon juice
1/4 cup apple jelly
4 tsp minced fresh tarragon
12 slices sourdough bread
6 slices Havarti cheese
2 Tbsp. Dijon mustard
3 Tbsp. butter, softened

In a large skillet, cook bacon over mediurn heat until crisp. Remove to paper towels to drain. In a small bowl, toss apple with ginger ale and lemon juice; set aside.

Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon.

Spread jelly mixture over six bread slices; Top with cheese; apple and bacon. Spread mustard over remaining bread, place over bacon. Spread the outsides of sandwiches with butter.

Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

June/July 2011 TASTEOFHOME.COM
NOELLE MYERS GRAND FORKS, NORTH DAKOTA

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