Marc Forgione's Bacon Apple Dill (BAD) Sandwich

Ingredients

Cooking Directions

For the pork belly:

Preheat the oven to 300 degrees F. Put everything into a heatproof casserole dish. Cover with foil and bake for 3 hours until fork tender. Let cool in liquid overnight.

Remove from liquid and cut as thin as you can with a knife about 1/4in. Bring liquid to a boil and add some chopped parsley and chili flakes. Reheat pork in the liquid. Add extra au jus served on plate with sandwich.

For the Pickled Apples:

Slice apples in half and then into thin slices. Slice jalapeno. Combine liquids, spices and bring to a boil. Pour over apple and pepper and let sit overnight in a non reactive container.

For the romesco:

Combine all in a blender until smooth and well balanced with the vinegar. Add some water if to thick.

To Finish:

Spread the romesco all over ciabatta bread. Put some pork belly on the bottom half, top with apples and jalapeno. Then layer crispy bacon, followed greens. Close the sandwich and serve with some of the pork belly liquid on the side to dip the sandwich in between bites.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Marc Forgione.

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