- 1 - Head of Garlic
- 2 - Olive Oil
- 3/4 - cup (7 ounces)
- Salt to Taste
- 1 - Tablespoon Butter
- 1 - large (8.5 ounces)
Brown Onion thin half-moon slices
- 2 - Tablespoons Sugar
- 4 - Sourdough Bread
Slices each buttered on one side
- 8 - Premium Regular
Smoked Bacon cooked
- 3 - Tablespoons
Country Style Dijon Mustard
- 4 - slices (4 ounces)
- 20 - leaves (1/2 ounces)
Preheat oven to
- To roast garlic, cut
off the top 1/3 of garlic head, drizzle with olive oil
and wrap in foil.
- Roast in oven for
about 20 minutes until garlic begins to brown and
- Set aside to cool.
- In a small bowl, mash
together 7 cloves garlic, mayonnaise, and salt until
well incorporated. Set aside in refrigeration until
ready to use.
- In a medium heavy
skillet, melt butter over medium-low heat and sauté
onions with sugar until onions become soft and
caramelized. About 30 minutes. Set aside.
- For sandwiches, build
by spreading 2 Tablespoons Garlic mayo, 1-1/2
Tablespoons Dijon, 4 slices bacon, 2 slices Swiss
cheese, 1/4 cup caramelized onions and arugula leaves.
- Grill sandwich butter
sides up over medium heat until cheese is melted.
About 3 minutes each side and serve.