Gorgonzola, Pumpkin, Maple-Cured Bacon and Caramelized Onion Melt With Maple Syrup
Recipe excerpted with permission from “Chefs Eat Melts Too” by Darren Purchese, published by Hardie Grant Books August 2018, $19.99
- 8 slices light rye sourdough bread
- 1 lb. 2 oz. pumpkin, peeled and seeds removed
- ¼ cup light olive oil
- Salt flakes
- Freshly ground black pepper
- 3 ½ oz. gorgonzola piccante, crumbled or grated
- 7 oz. Monterey Jack, grated
- 2 ¾ oz. caramelized onions
- 12 slices maple-cured bacon, cooked
- 3 ½ oz. unsalted butter, softened
- Drizzle of good-quality maple syrup
- Preheat the oven to 300 degrees.
- Slice the pumpkin into ¾-inch thick pieces — in total you will need around eight pieces of pumpkin of a similar size. Toss them in a bowl with the oil, salt and pepper. Place the pumpkin pieces on a nonstick, lipped baking tray and cover tightly with foil to seal. Place the tray in the oven and cook the pumpkin for 15 to 20 minutes, until just cooked. Remove the tray from the oven, remove the foil and set the pumpkin aside to cool. It should be just soft to the touch but not overcooked.
- To assemble the sandwiches, mix the two cheeses together in a bowl. Lay out four slices of bread and place the pumpkin slices on top followed by a scattering of caramelized onions and three rashers of bacon. Add the cheese mixture evenly on top of the bacon and close the sandwich with the remaining slices of bread.
- Lightly spread butter on the surface of the sandwiches, then flip the sandwiches over and butter the bottom. Heat a toasted sandwich press and cook the sandwiches until golden brown and crispy on the outside with a melted cheese interior. Remove, cut in half and serve with a good drizzle of maple syrup.