Apple, Pancetta, and Cheddar Grilled Croissant

• Meat

  • 2 slices Pancetta

• Produce

  • 1/2 Apple
  • 1 tbsp Cranberries, dried

• Condiments

  • 1/2 tsp Honey
  • 1 tbsp Mayonnaise
  • 1 tsp Mustard, whole grain

• Bread & Baked Goods

  • 1 Croissant, large

• Dairy

  • 2 Tillamook sharp cheddar cheese, Slices
  • 1 tbsp Tillamook unsalted butter

Found on tillamook.com

Description

Ingredients

• 1 tablespoon mayonnaise
• 1 teaspoon whole grain mustard
• ½ teaspoon honey
• 1 tablespoon dried cranberries, chopped
• 2 slices pancetta
• 1 tablespoon Tillamook Unsalted Butter
• 1 large croissant, sliced in half
• 2 Tillamook Sharp Cheddar Cheese Slices
• ½ apple, cored and sliced

Directions

• To make the cranberry spread, blend together the mayonnaise, mustard, honey, and dried cranberries and set aside.
• Place the pancetta in a pan or on a flat grill heated to medium. Cook until brown and starting to crisp. Drain. Wipe off pan or grill.
• Melt 2 teaspoons of butter in medium heated pan or on flat grill. Place cut edges face down on butter until slightly toasted; approximately 1 minute. Remove from pan.
• Melt another 2 teaspoons of butter on pan or grill and place bottom of croissant in pan, toasted side facing up. Layer 1 slice of cheese, apple slices, pancetta, and another slice of cheese on top of croissant.
• Spread the inside of the top piece of croissant with the cranberry spread and place it with spread face down on layered ingredients.
• Lower heat and cover the sandwich with a lid or aluminum foil until the cheese starts to melt; carefully watching the underside so as not to burn. Carefully flip the sandwich over and repeat.
• Remove from heat, cut in half, and enjoy.