My resolve is firm, if I could choose my very last meal on Earth, it would be a very well-composed sandwich. It would be warm, crunchy, and balanced. There would be bacon. And something a little weird.
So, it’s National Sandwich Day, and without focusing too much on my own mortality, I have a sandwich that could contend for chosen last meal status.
It’s finally getting a little chilly out over here, and everything good (aside from apricots) that is orange is coming into season. I’m taking advantage.
The one actual recipe is pepita (pumpkin seed) pesto. It is made just the same way as basil pesto, but is 100% Autumn.
1 c. roasted pepitas (pumpkin seeds)
2 c. flat-leaf parsley, stems removed, lightly packed (about one bunch)
2 Tbsp. fresh lime juice
1/2 c. extra-virgin olive oil
1/2 c. grated Parmesan
Salt & pepper, to taste
2 Tbsp water, optional
Place the pepitas, parsley, lime juice, and olive oil in the bowl of a food processor, and process until smooth. Add the Parmesan, salt, and pepper and pulse until just combined. If the pesto seems a bit too thick, gently stir in the water to thin it out (DO NOT use the food processor for this step). Remove from the processor and store in the refrigerator until ready to use.
For the sandwich
Roasted yam, peeled, sliced, and kept warm
Bacon (I used applewood smoked)
Smoked gouda, sliced
Red onion, sliced
Split the ciabatta lengthwise. Brush with olive oil and toast it under a broiler until golden and crispy.
Spread the pesto generously over the top half.
Place the gouda on the bottom half and return to the broiler to melt.
Once melted, place the still warm yam slices on top, followed by the bacon and onion. Pile the arugula on top of that, drizzle with a little more olive oil, and place the top half of the bread on it.
Slice into portions and eat with reckless abandon.