Pork Roast, Gorgonzola, Pear and Walnut Bacon Sandwich

22. December 2008 Sandwiches and Snacks 0

Ah, Internet, you kill me. It sucks to be laid off for the second time in eight years especially if it’s from a job you actually like. But shit happens, yeah? The good thing is that I can wake up without scurrying out the door and I can devote some time to the art of making sandwiches for lunch. Take for example this afternoon: leftover pernil that I carved from the bone, Gorgonzola from Di Palo Selects, a lone pear from the fruit basket on the coffee table and a handful of walnuts from a can of assorted holiday nuts; I threw in three slices of bacon in there for good measure.

This sandwich is not for the faint of heart. Substitute the pork with sweet ham and add some spicy arugula to make a sweet-salty version.

Ingredients:
leftover pork roast, chopped
3 slices of bacon
half a pear, sliced thinly
a small chunk of Gorgonzola, sliced
a handful of walnuts, crushed
4 slices of whole wheat bread
a small knob of butter, melted in microwave

1. Cook bacon. Using a skillet, cook about 4 slices of bacon until crisp. Remove to a paper towel-lined plate. Set aside.
2. Using the rendered bacon fat in the same skillet, heat up pear slices. Remove to same paper towel-lined plate.
3. Assemble sandwich. On a chopping board, spread one side of each bread slice evenly with some melted butter using a pastry brush. With buttered sides down, spoon some pork roast on two slices of bread and top with Gorgonzola slices. Add bacon and pears and sprinkle with walnuts. Feel free to moisten with leftover bacon fat. Layer with remaining bread, buttered side up.
4. Place large skillet over high heat and brush remaining butter. Reduce heat to medium-low and add sandwich. Using an iron grill press, put on top of the sandwich and press. Cook until browned and crisp on both sides, about 4 minutes a side. Transfer to a platter lined with parchment paper. Cut in half and serve.