Holiday Recipe Hookup: Hangover-Busting Squash, Pear, and Bacon Sandwich from Pal's Takeaway

pals.jpg
Jesse Friedman/Beer & Nosh
Jeff Mason (left) and David Knopp
​In other cities, partiers self-medicate with morning-after remedies like cheeseburgers and McGriddles. But here? Jeff Mason and David Knopp of Pal's Takeaway (2751 24th St. at Hampshire) have devised a hangover -cure sandwich steeped in S.F.'s ingredient-driven ethos, in which each element is pristine. That Warren pear, for instance, is a fragrant heirloom variety from Frog Hollow Farm in Brentwood -- substitute a ripe Comice if you can't find one. As for serving, Mason and Knopp offer this suggestion: "Put your sandwich on a plate for cryin' out loud and sit in a sunny window with a nice glass of Riesling or Pinot Grigio and contemplate all things possible." Now that's some hair of the dog.

Applewood Bacon, Kabocha Squash, Pear, and Taleggio Sandwich from Pal's Takeaway
Makes one sandwich

1 small red kabocha squash, peeled, seeded, and sliced 1/8-inch thick
Exra-virgin olive oil
Sherry vinegar
A little chopped fresh ginger (optional)
Salt and black pepper
2 thick slices Acme pain au levain or similar country-style bread
Mayonnaise and whole-grain mustard, mixed
A handful wild arugula or other quality greens
2-3 slices Taleggio cheese, ripe enough to be almost runny
3 slices ripe pear, from a Warren or similar variety (see note above), tossed with a little lemon juice
3 slices applewood or other artisan bacon, cooked

Preheat oven to 400°F.
In a bowl, toss the squash slices with oil, vinegar, and optional ginger; season with salt and pepper. Spread out on a baking sheet and roast till cooked and golden, about 15 minutes. Cool.

Assemble the sandwich: Spread a little of the mayo-mustard mix on each slice of bread. On one slice, arrange the arugula, squash, cheese, and pear slices; top with bacon. Serve at once.


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