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1
Preheat the oven to 350.
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2
In a medium saucepan, heat 1 tablespoon of olive oil.
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3
Add the pear slices and cook over high heat, stirring occasionally, until golden, about 4 minutes.
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4
Add the brown sugar, vinegar, mustard seeds and ginger and simmer over moderately low heat until slightly reduced and jamlike, about 30 minutes.
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5
Let the chutney cool.
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6
Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil.
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7
Add the bacon and cook over moderate heat until crisp, about 5 minutes.
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8
Transfer the bacon to a work surface and coarsely chop.
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9
Add the onion to the skillet and cook over moderate heat until softened, about 6 minutes.
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10
Add the sauerkraut and cook, stirring, until slightly dry, about 3 minutes.
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11
Add the pear puree, caraway seeds and chopped bacon and cook for 1 minute longer.
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12
Transfer the relish to a bowl and let cool.
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13
Wipe out the skillet and heat the remaining 1 tablespoon of olive oil until shimmering.
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14
Season the pork with salt and pepper, add it to the skillet and cook over moderately high heat, turning occasionally, until browned all over, about 6 minutes.
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15
Transfer the pork to a roasting pan and roast until an instant-read thermometer inserted in the thickest part registers 140, about 10 minutes.
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16
Transfer the pork to a cutting board and let cool, then cut into 1/4-inch-thick slices.
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17
Spread the relish on the bottom halves of the baguettes and cover with the pork; season with salt and pepper.
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18
Top with the chutney and spinach; close the baguettes.
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19
Cut into 8 sandwiches and serve.
