The shorter title for this recipe is the Face of God, if you prefer. Because I’m sure it would look exactly like this.
Hi! I apologize for being blasphemous and weird. I came out of my mom’s belly just like this and here I am, writing about sandwiches on the internet.
But, if you give me a few minutes, I can tell you about a genius combination of ingredients for your next picnic. It’s sweet, savory, pretty, and FANCYpants. The appearance of these sandwiches is deliberate and dainty, but we all know that a sandwich with bacon on it would punch someone in the face if it had to.
Pressed Sandwiches with Bacon, Manchego and Pear
-1 loaf artisan bread (ciabatta works well)
-1/3 cup peach preserves
-about 6 oz. deli turkey
-6 slices bacon, crumbled
-1 sliced pear, D’Anjou or Bosc
-4-6 oz. sliced Manchego cheese
-6 oz. sliced Muenster cheese
So we start with a loaf of nice artisan bread and slather peach preserves on it. Apricot would work too. Strawberry? Why not?
Next goes smoked turkey and crumbled bacon. I used turkey bacon, but I’m sure any animal would be honored to be put on this sandwich. Anything smoky and salty would work beautifully here. Ham? Knock yourself out, my friend.
Then, pears and cheese. In my brain, I pictured this sandwich with Bosc pears (brown on the outside and sweet), but couldn’t find them at Trader Joe’s, so I picked up some D’Anjou (green, crisp, not as sweet) ones so I wouldn’t look like an idiot standing there trying to decide whether to hit up another store on the way home for Bosc pears… I already spend too much time staring at produce in grocery stores. Sometimes you have to be decisive! I ended up making that pit stop, anyhow. And then, of course, I couldn’t decide whether to use Bosc or D’Anjou, so I went for both. If I made this again, I’d actually go for the green, bright, crisp D’Anjou, but both worked nicely.
Cheese: nutty, lovely Manchego and Muenster.
And there you have it. If you want to just put this in your face right away, I certainly don’t blame you.
Otherwise, you wrap it tightly in plastic, then stick it in your fridge under something flat topped with something heavy–I give myself 10 points for creativity here.
Let it hang out overnight, or at least a few hours.
Then, you get flattened, condensed goodness which you can (relatively easily) slice up into dainty square shapes with a sharp knife. I usually get 10 small sandwiches out of a loaf. If you’re not serving these immediately, I would suggest wrapping them individually in plastic, so the pears don’t get browned and icky. Though really, they’re delicious either way.
And then, you go on a picnic and have a fantastic day. That’s always how it works.