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
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.