Method

• 1.
  Preheat the oven to 160°C. Grease a baking tray and line with baking paper.
• 2.
  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.

• 3.
  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.
• 4.
  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.
• 5.
  Lightly butter top slices of bread, then flip sandwiches and repeat.
• 6.
  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.)
• 7.
  Using a serrated knife, cut sandwiches in half and drizzle with maple syrup.