I confess to massive amounts of apple-eating during the last 9 months. Which sounds like I was a health-conscious, fit-and-active, fruit-and-veggie-eating pregnant lady.
In reality, I kept massive quantities of almond butter and apples around so I could curb the amount of junk-food-eating I would do.
It wasn’t pretty, people. But the apples helped.
And now that they’re actually coming into season (a consideration which I completely tossed aside during said wonky-eating-period), I’ve decided to start a series of posts dedicated to the fruit that helped me keep quasi-healthy eating habits by making this sandwich of cheesy, crispy-apple goodness.
So I sent the husband to the grocery store for apples and gorgonzola. We already had amazing thick cut bacon from the farmer’s market, and I nearly always have fig spread in the fridge (it is one of the few not-overly-practical, certainly-not-necessary foods that I positively love, especially for anything cheese-related… this is the one I use).
I had zero intention of using said loaf of commercially manufactured bread for this sandwich. A nice, chewy, homemade, five-or-six-ingredients ciabatta was supposed to serve as the holding device for this sandwich.
And then life happened. In the form of a newborn. And a two hour afternoon nap that this momma desperately needed and took full advantage of, because, ahem, synchronized napping by the newborn and two year old?!
And the husband came into the kitchen, post-photo-shoot (you know, to make sure I don’t feed you anything less than delicious), and said, “You used my bread?”
Yes. Yes I did. And the sandwich was still delicious. And I suggest you go make it now.
- 4 slices bread
- 2 tbsp. fig spread (raspberry jam would also be delicious)
- 4-6 slices cooked bacon
- 2 oz. gorgonzola cheese
- 1 tart apple (like Granny Smith), cut into ¼" slices
- Butter for frying
- Smear fig spread over two slices of bread (1 tablespoon per slice).
- Top fig spread with bacon, then gorgonzola, and finally the apple slices. Cover each sandwich with remaining pieces of bread.
- Heat skillet over medium heat and coat bottom of pan with butter. Add sandwiches and cook until golden brown, about 4 minutes. Flip sandwiches (add more butter if necessary), and cook until golden brown and cheese is beginning to melt, about another 4 minutes.