Ingredients
12 thick-sliced bacon strips, cut in half1 medium apple, thinly sliced1 tablespoon ginger ale1 teaspoon lemon juice1/4 cup apple jelly4 teaspoons minced fresh tarragon12 slices sourdough bread6 slices Havarti cheese2 tablespoons Dijon mustard3 tablespoons butter, softened
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small bowl, toss apple with ginger ale and lemon juice; set aside.
Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon.
Spread jelly mixture over 6 bread slices. Top with cheese, apple and bacon. Spread mustard over remaining bread; place over bacon. Spread outsides of sandwiches with butter.
Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
