- 1 small can pumpkin puree
- 1 granny smith apple, thinly sliced
- pig candy
- 1/4 cup shredded Gruyère Cheese
- 4 tablespoons salted butter, room temperature
- 8 slices thick, nutty, multigrain bread
- 12-14 slices medium cut Applewood Smoked Bacon (not thick cut, but not paper thin)
- 2 cups light brown sugar
Preheat oven to 275 degrees.
Place brown sugar in a pie dish.
Gently press each slice of bacon into sugar until coated (there can be patches of uncoated bacon, does not need to be completely coated). Work quickly as the brown sugar can compromise the moisture of the bacon and impede caramelization.
Place coated bacon on a vegetable oil sprayed wire-racked, full sheet pan.
Bake until super crispy and golden, rotating sheet pan midway through. About 50-60 minutes depending on oven and thickness of bacon.
Remove from sheet to prohibit sticking and let cool on a new surface.
Preheat a griddle (2 burner, Lodge caste iron griddle on the flat side is ideal) to medium-low heat.
Schmear the pumpkin puree on one side of the bread, then a portion of the cheese, then the Pig Candy, then a couple slices of apple and lastly, a bit more cheese.
Close and butter the top and the bottom of the bread.
Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 5-6 minutes.
Flip, cover again and cook until the cheese is melted and both sides are golden brown, 5 more minutes.