Kabocha Squash and Onion Jam Sandwich

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Thinly slice the onions, peel and seed the squash and cut into large pieces, coarsely chop the dried plums, and wash the green leaf lettuce clean.
2. Place the squash on parchment paper, drizzle with cooking oil (1 tbsp), bake in an oven preheated to 180°C for 15 minutes, and remove; press the hard-boiled egg yolks through a sieve and finely chop the whites.
3. Heat a pan over medium heat with cooking oil (2 tbsp) and stir-fry the onion while adding the white wine little by little until brown to make the onion jam.
4. Let the baked squash cool slightly, strain it finely through a sieve, and mix with the egg yolks, whites, milk, honey, salt, and ground black pepper to make the kabocha squash salad.
5. Toast the sliced almonds in a dry pan over low heat until golden.
6. Top one slice of bread with the kabocha squash salad, green leaf lettuce, and sliced cheddar cheese; spread another slice generously with onion jam and put it on top; cut into triangles to finish.