• 2 packages (4 ounces each) sliced pancetta
• 6 slices Dierbergs Bakery sliced sourdough bread
• ¼ cup Dierbergs butter, softened
• 2 tablespoons apricot preserves
• 2 tablespoons Dijon mustard
• 2 Granny Smith apples, peeled, cored, and thinly sliced
• 1 carton (5 ounces) shredded gruyère cheese (about 2 cups)

In large skillet, cook pancetta in batches over medium-high heat until crispy, about 2 to 3 minutes per side. Drain on paper-towel lined plate; set aside.

 

Spread butter over both sides of bread slices; place on parchment-lined baking sheets. Bake in 400°F. oven until lightly toasted, about 5 to 6 minutes per side.

 

In small bowl, whisk together preserves and mustard. Spread about 2 teaspoons of the mixture over top side of each bread slice.

 

For each open-faced sandwich, layer 3 slices pancetta, apple slices, and shredded cheese. Bake in 400°F. oven until cheese melts and begins to brown, about 8 to 10 minutes.

Servings: 6
Serving Size: Per sandwich

Per Serving
Calories: 473
Cholesterol: 73 mg
Fat: 33 g
Sodium: 915 mg
Carbohydrates: 27 g
Protein: 13 g
Fiber:
Saturated Fat: N/A