"This sandwich happened when I had a bacon craving and not much else in the house. I found a few things that didn't seem to match up, but I put them together anyway and the result was much better than I could have imagined."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.