Gorgonzola, pumpkin, maple-cured bacon + caramelised onion with maple syrup

Gorgonzola, pumpkin, maple-cured bacon + caramelised onion with maple syrup

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

There’s a lot going on here flavour-wise, but everything works together well as a team. Shop around for the best-quality maple syrup you can find. You’ll be amazed at the difference between a cheaper fake syrup and a real Canadian variety.

Ingredients

Quantity Ingredient
500g jap pumpkin, peeled and seeds removed
60ml light olive oil
salt flakes
freshly ground black pepper
100g gorgonzola piccante, crumbled or grated
200g monterey jack, crumbled or grated
80g see method for ingredients
12 rashers see method for ingredients
100g unsalted butter, softened
drizzle good quality maple syrup
8 slices light rye sourdough

Method

  1. Preheat the oven to 150°C.
  2. Slice the pumpkin into 2 cm 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 non-stick, lipped baking tray and cover tightly with foil to seal. Place the tray in the oven and cook the pumpkin for 15–20 minutes until it is 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.
  3. 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 caramelised onions and then three rashers of bacon. Add the cheese mixture evenly on top of the bacon and close the sandwich with the remaining slices of bread.
  4. 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.

Pro tips

  • The piccante-style gorgonzola is perfect for melting in this sandwich, and here it’s mixed with another milder, good melting cheese so it’s not too strong. I’ve gone for a light rye sourdough again to give a crunch to the sandwich, and it’s robust enough to hold all the filling in one place. You can cure your own bacon in maple or you can buy it from a good butcher.
Tags:
Toasties
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