Preheat oven to 425°. Toss green beans with 2 tsp. olive oil, pepper, and 1/4 tsp. salt. Place beans in a single layer in a jelly-roll pan, and bake 10 minutes. Remove from oven, and chill 10 minutes.
Arrange bacon in a single layer in jelly-roll pan. Bake at 425° for 12 minutes or until crisp. Drain on paper towels.
Whisk together dill, next 4 ingredients, 3 Tbsp. lemon juice, and remaining 3/4 tsp. salt. Let stand 5 minutes.
Meanwhile, cut apple into thin slices, and toss with remaining 1 Tbsp. lemon juice.
Spoon vinaigrette onto top halves of baguettes. Layer beans, bacon, apple, and cheese on bottom halves. Cover with top halves of baguettes; wrap tightly in wax paper. Chill up to 2 hours. Slice sandwiches before serving.
I must admit when my wife told me what she was making it did not sound good to me. I was hooked from the first bite. We have made these for a couple years now and everyone who has tried them loved them. Don't let the ingredients fool you give them a try. You will be glad you did!
I love all things bacon, green beans, and dill so this recipe was on my list to try. My husband, a meat and potatoes guy, turned his nose up at the idea at first. I made the recipe as directed and the sandwiches were delicious-a huge hit with the husband who was pleasantly surprised that this combo could taste so could! The dressing has a tangy buttery flavor, which compliments the earthy green beans sweet apples, and salty bacon. I would make this for guests too-easy summer dinner paired crisp white wine and light side salad.
Made for a picnic last summer; really good. I used gala apples--a little sweeter and better texture. I used a little bit of dried dill; I like dill but not to get crazy with it. Also, as I made the filling ahead of time, chopping fresh dill seemed like more work for not much extra flavor.