All-Around Champ Recipe

Learn how to make Chef Marc Forgione’s winning sandwich.

Maxim Staff

Mar 23, 2011

SANDWICH #6

Bacon, Apples, and Dill (B.A.D. Sandwich)

Recipe courtesy Marc Forgione

BACON:

1 (1/8-ounce) slab fresh pork belly

2 cups Pork Slab Beer

3 cloves garlic, skins still on

6 sprigs fresh thyme

1 sprig rosemary

1 bay leaf

2 slices bacon

1 cup clarified butter

APPLES:

2 tablespoons pickling spices (mix of coriander, mustard seed, turmeric, and salt to taste)

1 cup vinegar

2 tablespoons chopped dill

1 cup apple cider

3 tablespoons sugar

1 Honey Crisp apple

1 jalapeno

Salt and freshly ground black pepper

1 ciabatta sandwich roll

2 tablespoons grainy mustard

1 handful mustard greens

3T Sriracha Butter (butter plus srirarcha sauce mixed in to taste)

For the bacon: Preheat the oven to 300 degrees F. Put everything into a heatproof casserole dish and bring to simmer. Cover with foil and bake for 3 hours until fork tender (or substitute thick cut bacon and grill it or cook it in a pan). Grilled or in a pan till crispy.

For the apples: Bring the pickling spices, vinegar, dill, apple cider, and sugar to a boil. Thinly slice the apple and jalapeno and put into a medium-sized nonreactive jar or container. Pour the liquid over the apples and jalapenos. Wait at least 2 hours before serving. Room temperature, covered.

To assemble: Season bread with Sriracha Butter. Grill the ciabatta on a grill (or use a toaster). Spread mustard on the top half of the roll. Thinly Slice the pork belly and layer on the roll, top with pickled apples and jalapenos, and a handful of mustard greens. Close the sandwich and set aside. Serve with cooking liquid in a bowl and dip the sandwich.

Yield: 1 sandwich

Prep Time: 10 minutes

Cook Time: 3 hours

Inactive Prep Time: 2 hours

Ease of preparation: easy