Roasted Plum Sandwich with Baby Arugula Pesto

Ingredients

3 plums, ripe but firm
3 tbsp balsamic or sherry vinegar
1/2 medium yellow onion
1/2 c unbleached all-purpose flour
oil for frying
4 slices rustic bread, about 1/2 inch thick (i used a rosmary round from whole foods)
Arugula Walnut Pesto (see recipe)
6 oz. soft cheese (I have to go back to Whole Foods to get the name of the one I used)

Instructions

Preheat oven to 350. Cut the plums in half, remove the pits. Slice into 1/2 inch wedges, and toss with the vinegar to coat. Lightly oil a rimmed baking sheet; spread the plums on it without crowding them and sprinkle with salt and pepper. Roast for 20 minutes and set aside to cool.

While the plums are roasting, cut the onion into crescents as thin as possible. Put them in a bowl of cold water and stir to separate the pieces. In another bowl mix the flour and salt. Drain the crescents, and toss with the flour-salt mixture until completely coated. Heat oven in a deep pan to at least twi inches (I use canola oil). Heat to 360-360 degrees. Gently drop one-third of the onion pieces into the hot oil. Fry until light brown, about 3-4 minutes. Remove with slotted spoon and drain on a single layer of paper towels. Fry up the rest and set aside.

Toast the bread: Lay the bread slices directly on the oven rack and bake until lightly toasted, a couple of minutes or so.

Build the sandwiches: spread 1 to 2 tbsp of pesto on the bread right to the edges. Arrange the plum wedges on top in a single layer, and top with sliced cheese. Cover a baking sheet with foil and pop back in the oven until the cheese is melted. Top with springs of fried onion and serve.