Servings: 6 servings


6 Slices Pederson Farms No Sugar bacon
2 Medium green apples
Thinly sliced roast beef (Applegate brand works well)

1½ Cups of basil, packed
¼ Cup Extra virgin olive oil
Juice from ½ lemon (about 2 tablespoons)
¼ Cup sunflower seeds
2 Small cloves garlic
½ Teaspoon sea salt
¼ Teaspoon black pepper



Begin by cooking the bacon. I like to use the oven method of making bacon by baking it for 20 minutes at 400 degrees, turning once halfway through. Place the cooked bacon on a paper towel lined plate to cool/crisp.

While the bacon cooks, make the pesto. To make the pesto, combine all of the ingredients in a food processor or blender and blend until well combined.

Now core the apples with an apple corer. Slice each cored apple into even slices. You don’t want the slices too thick or it’ll be difficult to fit the sandwich into your mouth. I get 7 slices, including the bottom piece that I don’t use for the sandwiches.

Now you can assemble your sandwiches. Begin with an apple slice and top it with 1-2 slices of thin roast beef. Spread on a dollop of pesto. Brake a piece of bacon in half and place both halves on the pesto. Finish with another slice of apple.

Repeat with all of the apple slices. You should get 6 sandwiches.



Original recipe credit: