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Ingredients30 m servings 342 cals
Original recipe yields 3 servings (3 sandwiches)
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Remove the bacon to a paper towel-lined plate, keeping the drippings in the skillet; reduce heat to medium.
- Combine the apple, kale, tandoori seasoning, cayenne pepper, and apple cider with the drippings in the hot skillet. Drizzle the oil over the apple mixture; cook and stir until the kale begins to soften, 5 to 7 minutes. Remove from heat and set aside.
- Divide the kale mixture between the bottom halves of the dinner rolls. Top with the bacon and the Asiago cheese; finish the sandwiches by topping with the top halves of the rolls.
- Cook's Note
- Kale - The grocery store where I shop has huge bunches of kale, so I thought a third of a bunch would be best. If your store sells smaller bunches, you may have to adjust the amount. A rule of thumb is when the kale is wilted, the mixture looks to be about half apple, half kale.
Per Serving: 342 calories; 21.9 g fat; 30.5 g carbohydrates; 9.5 g protein; 26 mg cholesterol; 492 mg sodium. Full nutrition