Ingredients:
- 2 teaspoon olive oil
- 1/2 lb. thinly sliced pancetta
- 1 large yellow onion, peeled & sliced
- 2 tablespoons red wine
- 2 teaspoons Dijon mustard
- 1 garlic clove, peeled & minced
- 2-3 tbsp. TRUFF Mayo
- 8 sliced Italian bread
- 8 oz. sharp cheddar cheese slices
- 1 apple, cored & sliced
Directions:
- Heat oil in a large skillet over medium-high heat.
- Once the oil is hot, cook the pancetta for about one minute per side.
- Once crisp, remove the pancetta from the skillet and set it aside on a paper towel. Leaving as much pancetta drippings in the skillet as possible.
- Add onions to the skillet and spread them out in an even layer.
- Cook the onions for 2-3 minutes, or until golden brown.
- Evenly distribute the onions in the pan and add red wine, Dijon, and garlic to the mix. Stir to combine.
- Continue to cook for 1-2 minutes or until the liquid has been absorbed.
- Remove the onions from the skillet and set them aside on a plate.
- Wipe the skillet clean with a paper towel and return to medium heat.
- Spread TRUFF Mayo on one side of each bread slice.
- Place the bread slice spread-side down on the skillet and top it with cheese, onions, apples and pancetta.
- Place the other bread slice spread-side up on top of the sandwich and cook for 2-3 minutes or until each side is golden brown.