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

• 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.
2. 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).
3. For the apples: Bring the pickling spices, dill, vinegar, apple cider, and sugar to a boil.
4. Thinly slice the apple and jalapeno and put into a medium-sized nonreactive jar or container.
5. Pour the liquid over the apples and jalapenos.
6. Cover and let stand at room temperature for at least 2 hours before serving.
7. To assemble: Grill the ciabatta on a grill (or use a toaster).
8. Spread mustard on the top half of the roll.
9. Thinly slice the pork belly and layer on the roll, top with pickled apples and jalapenos, and a handful of mustard greens.
10. Close the sandwich and set aside.

pork belly, extravirgin olive oil, garlic, thyme, bay leaf, pickling spices, dill, vinegar, apple cider, sugar, apple, jalapeno, salt, sandwich roll, grainy mustard, handful

Taken from www.foodnetwork.com/recipes/marc-forgione/bacon-apples-and-dill-bad-sandwich-recipe.html (may not work)