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
A green bean sandwich? Trust us on this one. We fell for the combo of tender beans, crisp apples, salty Parm, and tangy dressing. Keep it tidy by hollowing out the baguette to create a cradle for the fillings.
- 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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