Dijon BBQ Pork Melts with Caramelized Onions & Apples

• 1-1/2 gal. Cooked pork shoulder, pulled
• 3 cups Bull's-Eye Bold Original Barbecue Sauce
• 1/2 cup country-style Dijon mustard
• 1/4 cup unsalted butter
• 1-1/2 gal. yellow onions, julienned
• 1-1/2 gal. Gala apples, peeled, julienned
• 1-1/2 cups dark brown sugar
• 24 slices sourdough bread slices, toasted
• 48 slices Kraft Swiss Cheese
• 72 slices Gala apples, very thinly sliced

1. For trial recipe (1 sandwich): Combine pork, barbecue sauce and mustard in small saucepan.
2. Cook on medium heat 3 to 5 min.
3. or until heated through.
4. Cover to keep warm.
5. Melt butter in small saute pan on medium heat.
6. Add onions; cook 3 to 4 min.
7. or until softened.
8. Add julienned apples; cook about 5 min.
9. or until apples are softened and onions begin to caramelize.
10. Stir in sugar until dissolved.
11. Place 1 bread slice on half sheet pan.
12. Cover with pork mixture, onion mixture and 2 cheese slices.
13. Broil under salamander until cheese is melted.
14. Fan 3 apple slices over the cheese just before serving.

pork shoulder, bullseye, countrystyle, unsalted butter, yellow onions, gala apples, brown sugar, bread, swiss cheese, apples

Taken from www.kraftrecipes.com/recipes/dijon-bbq-pork-melts-caramelized-onions-apples-180321.aspx (may not work)