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

Ingredients

• 1  honeycrisp apple 
• 1 cup apple cider 
• 1  bay leaf 
• 1  ciabatta sandwich roll 
• 2 tablespoons optional: dill fresh chopped
• 6 sprigs thyme leaves fresh
• 3 cloves garlic 
• 2 tablespoons grainy mustard 
• 1  jalapeño 
• 1 handful mustard greens 
• 2 cups olive oil extra-virgin
• 2 tablespoons pickling spices (or a mix of coriander, mustard seed, turmeric, and salt)
• 0.1 ounce pork belly fresh
• 1 serving salt and pepper black freshly ground
• 3 tablespoons sugar 
• 1 cup vinegar 

Equipment

• frying pan
• oven
• casserole dish
• grill
• aluminum foil
• toaster

Directions

1. For the bacon: Preheat the oven to 300 degrees F.
2. 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).
3. 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.
4. Pour the liquid over the apples and jalapenos. Cover and let stand at room temperature for at least 2 hours before serving.
5. To assemble: Grill the ciabatta on a grill (or use a toaster).
6. 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.