YIELD: 20 servings ¼ lb. sliced bacon, diced 1 sweet onion, thinly sliced 2 stalks red rhubarb, diced 3 Tbsps. apple-cider vinegar ½ cup light-brown sugar Pinch ground cinnamon Pinch ground cardamom 1 tsp. chopped fresh chive 1 tsp. chopped fresh parsley 20 slices whole-grain bread 20 oz. Wisconsin Pleasant Ridge Reserve cheese (or Gruyère) 1. Heat large skillet over medium-high heat. Add bacon; cook until brown and crisp. Add onion, stirring to pick up ...

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