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

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  • Level: Easy
  • Total: 5 hr 10 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 3 hr
  • Yield: 1 sandwich
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1 (1/8-ounce) slab fresh pork belly

2 cups extra-virgin olive oil

3 cloves garlic, skins on

6 sprigs fresh thyme

1 bay leaf


2 tablespoons pickling spices (or a mix of coriander, mustard seed, turmeric, and salt)

2 tablespoons chopped fresh dill

1 cup vinegar

1 cup apple cider

3 tablespoons sugar

1 Honeycrisp apple

1 jalapeno

Salt and freshly ground black pepper

1 ciabatta sandwich roll

2 tablespoons grainy mustard

1 handful mustard greens


  1. For the bacon: Preheat the oven to 300 degrees F. Add the pork belly, olive oil, garlic, thyme, and bay leaf to a heatproof casserole dish. Cover with foil and bake until fork-tender, about 3 hours (or substitute thick cut bacon and grill it or cook it in a pan until crispy).
  2. For the apples: Bring the pickling spices, dill, vinegar, 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. Cover and let stand at room temperature for at least 2 hours before serving.
  3. To assemble: 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.
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