8 slices bread, toasted
1 small head romaine or Bibb lettuce, cleaned and separated
8 strips bacon, cooked to desired crispness
2 cups thinly sliced apples
1 large tomato, cut into 1/4-inch slices
To make the cider aioli:
BRING the cider to a boil in a medium saucepan over high heat. Reduce until it reaches a syrupy stage, about 15 to 20 minutes. You should have about 1/4 cup or so. Let cool.
WHISK the cider reduction with the sour cream in a bowl. Set aside until ready to use.
To make the sandwiches:
SPREAD 1 tablespoon of the cider aioli over each slice of bread. Layer the sandwiches, starting with one leaf of lettuce, then 2 strips of bacon, apple slices and a tomato slice. Top with another leaf of lettuce if desired. Top with the remaining toast slice, cut in half diagonally and serve.
Nutrition information: Per serving (based on using whole-wheat bread): 287 calories (33 percent from fat), 11 grams fat (4 grams saturated fat), 38 grams carbohydrates, 13 grams protein, 682 milligrams sodium, 25 milligrams cholesterol, 5 grams fiber.