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.
Roasted Green Bean, Apple, and Bacon Sandwiches
Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
- 1 pound fresh green beans, trimmed
- 2 teaspoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, divided
- 6 thick bacon slices
- 1/2 cup torn fresh dill
- 1/2 cup olive oil
- 1 teaspoon firmly packed lemon zest
- 2 teaspoons Dijon mustard
- 1 small shallot, minced
- 4 tablespoons fresh lemon juice, divided
- 1 medium-size Red Delicious apple
- 2 (8 1/2-oz.) French bread baguettes, cut in half horizontally
- 4 ounces Parmigiano-Reggiano cheese, thinly sliced
- Wax paper
- 1. 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.
- 2. Arrange bacon in a single layer in jelly-roll pan. Bake at 425° for 12 minutes or until crisp. Drain on paper towels.
- 3. Whisk together dill, next 4 ingredients, 3 Tbsp. lemon juice, and remaining 3/4 tsp. salt. Let stand 5 minutes.
- 4. Meanwhile, cut apple into thin slices, and toss with remaining 1 Tbsp. lemon juice.
- 5. 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.
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