So wrong and yet so right. That’s how we roll at the Community Resource Center.
Every Wednesday is Bacon Wednesday at CRC. It’s just a fun way to mark Hump Day and find increasingly creative ways to incorporate bacon into our diets. Hey, we do a lot of warehouse work. We’re allowed.
Today. Oh, today. I will admit that when my colleague, Betsy, suggested peanut butter, bacon and apple sandwiches I was, ahem, bored. So pedestrian. So unimaginative. So….unbelievably delicious!
Here was our thinking as to why these are actually healthy. First off, we used organic peanut butter. Apparently, Dr. Oz or some other person like that who I don’t really know about says organic peanut butter is good for you. Next, apples. Of course. Healthy. Next bacon. We used Trader Joe’s organic uncured bacon. Organic = healthy. Yes? No? Oh, c’mon, It was only three strips per sandwich. Pepperidge Farm Sourdough. Healthy? At least neutral. And butter. Dairy. Straight from the cow, or almost. Nature = good.
My son, Noah, uses a phrase when he’s eaten something exceptional: “My stomach is dancing.” Oh, there was dancing going on at 218 Omohundro Place. A jig? Hip hop? Salsa? Some kind of dancing. The Happy Dance.
Peanut butter, bacon and apple sandwiches
For each sandwich:
Two slices hearty white bread
Peanut butter (if you use organic you’ll feel better about yourself)
3 strips crisp bacon (bake it in the oven at 400 degrees for 20 minute and you’ll get perfectly flat slices)
Enough thin slices of Granny Smith apples to cover the sandwich
Remove the crusts from the bread. You don’t have to do this, but it makes for a prettier presentation. Butter the bottom slice and place butter side down on a cutting board. Top with a thin layer of peanut butter, the 3 strips of bacon, and the slices of Granny Smith apple. Spread another thin layer of peanut butter on the remaining slice of bread and place the bread peanut butter side down on top of the apples. Butter the top and grill the sandwich over medium heat until both sides are golden brown.