We have volunteers in the warehouse today so naturally we had to offer them some sustenance since it’s about 42 degrees below zero out there. Nothing says lovin’ like some bacon cheese bread. It has no redeeming nutritional value unless you count the flecks of onion and green pepper. I say let’s count them.
Pull-Apart Bacon Cheese Bread
12 strips of bacon, cooked until crisp and crumbled
1 teaspoon vegetable oil
1/3 cup diced red onion
1/3 cup diced green pepper
1 16 1/3-ounce can buttermilk biscuits
4 tablespoons melted butter
½ cup shredded sharp Cheddar cheese
Preheat the oven to 350 degrees.
Heat the vegetable oil in a sauté pan and fry the onions and peppers until they are soft and beginning to brown.
Cut the biscuits into quarters and put them in a bowl, along with the bacon, onions and peppers.
Add the melted butter and combine thoroughly. Add the cheese.
Put the bread mixture into a greased 9-inch bundt pan. Bake for 30 minutes.
Sometimes Bacon Wednesday is a huge production, and sometimes the Chicks have to squeeze it in among other duties, like actual work. Today was one of those days. Chick One had an 8 a.m. meeting at the Center for Nonprofit Management and a 1 p.m. training session at the Office of Emergency Management. Chick Two faced the daunting task of trying to get our smaller warehouse ready for a giveaway next week. Right now it is packed to the ceiling with recent bulk donations (yea!).
So Betsy had seen a photo of a peanut butter, bacon and apple sandwich on one of the many bacon sites she stalks for ideas. Quick, easy and, I thought, not extremely exciting. OMG. I was so wrong. My son, Noah, has a phrase when he eats something particularly wonderful: “It makes my stomach dance.” Oh, the stomachs were dancing at the Community Resource Center World Headquarters at about 12:15 p.m. today.
The combination of the peanut butter with the salty bacon and crisp apple is completely addictive. It didn’t hurt that we grilled them, adding another layer of buttery crunchiness to the sandwich. We will so be having these again for Bacon Wednesday. Next week, we’re thinking about substituting bananas for the apples, channeling Elvis right over to 218 Omohundro Place.
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.