Sandwich with pear on pointed cabbage

➊ Finely chop the pointed cabbage and put it in a bowl. Add some salt and vigorously crush until juice forms and the cabbage becomes tender. Then season with vinegar, pepper, oil, and caraway seeds. Season with more salt to taste if necessary. Let it rest for 20 minutes.

➋ Season the beef 'pear' with salt and grill over high heat on all sides. Then transfer to the indirect grilling area at approx. 160 °C until it reaches a core temperature of 58–62 °C. Once the steak has reached the desired core temperature, remove it from the grill and let it rest, covered.

➌ At the same time, grill the deseeded and quartered bell pepper – however, it requires a longer grilling time to soften. Afterwards, briefly place the bell pepper pieces in ice water and peel, then cut into strips.

➍ Meanwhile, grill the bacon on a grate or plancha until crispy, let it cool, and chop it into smaller pieces with a knife.

➎ Cut the baguette in half, spread butter on it, and grill until crispy on the cut sides. Then remove from the grill and spread with cream cheese. Distribute the pointed cabbage on top and place the sliced meat. Season with salt and pepper and garnish with gherkin slices and bell pepper strips. Finally, sprinkle with the bacon crunch.