GORGONZOLA, PUMPKIN, BACON MAPLE-CURED + MAPLE SYRUP

MAKES 4

500g Jap pumpkin, peeled, seeds removed, sliced into 4 x 2cm-thick wedges, halved crossways 1/3 cup (80ml) light olive oil 12 rashers streaky maple-cured bacon

(substitute streaky bacon) 100g gorgonzola piccante, crumbled 200g Monterey Jack (American semihard cheese, from good delis – substitute gouda), coarsely grated 8 x 1cm-thick slices light rye sourdough 1/4 cup (80g) caramelised onion (from supermarkets) 80g unsalted butter, softened Maple syrup, to serve Preheat the oven to 160°C. Grease a baking tray and line with baking paper.

Toss pumpkin in a bowl with ¼ cup (60ml) oil, 1/2 tsp sea salt and a pinch of black pepper, then place on prepared tray and cover tightly with foil. Roast for 40-50 minutes or until just tender. Remove foil and set aside to cool.

Meanwhile, heat remaining 1 tbs oil in a frypan over high heat and cook bacon for 3 minutes each side or until golden. Drain on paper towel.

To assemble sandwiches, combine cheeses in a bowl. Lay out 4 slices bread and top each evenly with pumpkin. Scatter over caramelised onion, then top with 3 rashers bacon each. Spoon cheese mixture evenly over bacon and top with remaining 4 slices bread.

Lightly butter top slices of bread, then flip sandwiches and repeat.

Heat a sandwich press and cook the sandwiches for 10 minutes or until golden and cheese has melted. (Rotate sandwiches halfway if using a small press, to ensure they cook evenly.)

Using a serrated knife, cut sandwiches in half and drizzle with maple syrup.