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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.

Pepita Pesto

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

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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

Ciabatta bread
Pepita pesto
Olive oil
Roasted yam, peeled, sliced, and kept warm
Bacon (I used applewood smoked)
Smoked gouda, sliced
Red onion, sliced
Baby arugula

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.

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Place the gouda on the bottom half and return to the broiler to melt.
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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.
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Slice into portions and eat with reckless abandon.
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I have two left feet and zero rhythm, so none of this: kevin bacon animated GIF(thanks, Giphy)

 

I’m thinking maybe this will do nicely, though: Avocado-English Pea Toast with Black Pepper Bacon (Of course¬†there is bacon on Kevin Bacon’s birthday! Cake can be eaten anytime!)

 

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2 ripe avocados, halved and seeded

1/2 pound of English peas, shucked

Fresh lemon juice, to taste

1 Tbsp. olive oil

salt

2 slices of black pepper bacon, cooked   2 slices of of crusty bread

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Bring 2 cups of water to a boil and add the shucked peas. Reduce the heat to a simmer and gently cook the peas until they a tender and mashable with a fork. Drain the peas and rinse the peas under cold water until they are cool. Set aside.

Scoop out the avocados and place them in a bowl with the lemon juice, olive oil, and salt and pepper. Mash them up a little, then add the peas and mash them together until you have an evenly mixed but still chunky.

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Grill or toast the slices of bread and remove from heat.

Top your toast with the avocado mixture, and top that with the bacon. Eat! Now go watch Footloose, or perhaps Tremors, or Beauty Shop. Or A Few Good Men!