How to improve my bacon apple sandwich..

Joined Oct 23, 2008
I was going to a buddys house this weekend for Easter and laying in bed sunday morning I was trying to think of something good to make as an appetizer. I went through all the usual things and my mind settled on either a repeat of something I've done before, a lobster salad in cucumber cups, only I figured I would use snow crab clusters that are already cooked.

Instead I went in an entirely different direction and decided to make little sandwiches of bacon and granny smith apple, the bread being buttered and grilled, and I wanted to make an aioli but ended up with a store bought bernaise. They were pretty good (well it did have bacon on it) but they weren't stellar.

My question to you, is what would have made this sandwich stellar? A real aioli? Some heat? Micro-greens? Those are things that I thought of, what do you say?
Joined Jul 17, 2009
A real aioli, other than that I would dislike the combination of bacon and apple, because I don't like apple.
Joined Aug 11, 2000
you are talking about an appetizer.....

One of my friends has a ham, bacon, cheddar, honey mustard, granny apple panini on his's very well balanced.

Ap:  small 1.5-2" square of fogasse split and toasted,  I'd go with a shallot mustard or guldens or a slightly spicey but not coarse mustard, bacon slices, thin tart apple slices, and possibly alittle ham....may just round out the flavors.
Joined Apr 3, 2008
Cheese.  Bacon and apple and Point Reyes Bleu Cheese or a nice creamy gorgonzola. Baby swiss even a muenster. Forget the Aioli, you want cheese.
Joined Feb 1, 2007
My first thought was a spicy avocado cream.

But if you're grilling them, Gunnar is right. You need cheese.

In my head, pears pair with the blue cheeses better than apples. With your combo, I think a good gruyere and spicy mustard is all you need to pop things up.

A recent discovery for me is Tomme de Savoie, and that would work even better than the Gruyere if you can find it.
Last edited:
Joined Aug 21, 2004
Brush the bacon with maple syrup before cooking. Reduce some apple juice, calvados, apple cider vinegar, shallots, and some cracked black pepper to make a quasi bernaise. Caramelize some onions and use arugula for the micro greens.

Latest posts

Top Bottom