Holiday Recipe Hookup: Hangover-Busting Squash, Pear, and Bacon Sandwich from Pal's Takeaway
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.
Jesse Friedman/Beer & Nosh Jeff Mason (left) and David Knopp
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
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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