Applewood Bacon, Kabocha Squash, Pear, and Taleggio Sandwich from Pal's Takeaway
Makes one sandwich
1 small red kabocha squash, peeled, seeded, and sliced 1/8-inch thick
Exra-virgin olive oil
Sherry vinegar
A little chopped fresh ginger (optional)
Salt and black pepper
2 thick slices Acme pain au levain or similar country-style bread
Mayonnaise and whole-grain mustard, mixed
A handful wild arugula or other quality greens
2-3 slices Taleggio cheese, ripe enough to be almost runny
3 slices ripe pear, from a Warren or similar variety (see note above), tossed with a little lemon juice
3 slices applewood or other artisan bacon, cooked
Preheat oven to 400°F.
In a bowl, toss the squash slices with oil, vinegar, and optional ginger; season with salt and pepper. Spread out on a baking sheet and roast till cooked and golden, about 15 minutes. Cool.
Assemble the sandwich: Spread a little of the mayo-mustard mix on each slice of bread. On one slice, arrange the arugula, squash, cheese, and pear slices; top with bacon. Serve at once.
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