I know. Bacon, Cranberry & Onion Jam. You think no one in your life would ever eat this. You want to keep scrolling. Don’t. People will eat it. And not only will they eat it, they’re going to be your new best friend. Thanksgiving, dinner parties, dates - this needs to go with you everywhere!
Turkey, leftover from thanksgiving or any sliced turkey will do!
6 pretzel rolls, split and toasted
1/2 cup Dijon mustard
1/2 cup mayonnaise
Bacon, Cranberry & Onion Jam, recipe follows
1/4 cup lengthwise-sliced dill pickles
2 cups finely shredded romaine
2 cups finely shredded radicchio
6 slices provolone
6 slices Swiss cheese
For the Bacon Cranberry & Onion Jam
6 ounces bacon
4 cups sweet onions, halved and thinly sliced (about 2 medium onions)
1 1/2 teaspoons kosher salt
1/3 cup sugar
Pinch red pepper flakes (more if desired)
1 12-ounce bag fresh cranberries
2 tablespoons Savory Olive Cranberry Pear Balsamic Vinegar
2 tablespoon Savory Olive Basil Olive Oil
In a large, heavy pan, cook the bacon until crisp. Remove the bacon from the pan, leaving as many drippings in the pan as possible, and drain on a paper towel. When cool, finely chop the bacon.
Add the onions to the drippings in the pan and season with salt and red pepper flakes. Cook, stirring frequently, until the onions are starting to brown and are softened. Turn heat to low, cover, and cook for about 20 minutes.
Remove lid and increase heat to medium. Add the cranberries, olive oil, bacon, and sugar and stir until the mixture is simmering. Reduce heat to low, cover, and cook for another 30 minutes or until the berries have burst and are syrupy.
Remove from heat and stir in the balsamic vinegar.
Smear the bottoms of the pretzel rolls with mustard and mayonnaise. Working from the bottom up, layer the sandwich with a pile of sliced turkey (pile it high!), some Bacon Cranberry & Onion Jam, a pickle, a pile of romaine and radicchio, and finally a slice provolone and Swiss cheese. Place top half of the rolls on top and secure with sandwich picks.