Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
These sandwiches are a new interpretation of the classic BLT. Pancetta is Italian cured bacon; substitute domestic cured bacon, if necessary. You can prepare the mayonnaise mixture and cook the pancetta up to one day ahead. Ingredients:
2 tablespoons light mayonnaise |
1 tablespoon minced shallots |
2 teaspoons dijon mustard |
1/2 teaspoon minced fresh sage |
2 ounces pancetta, cut into 8 thin slices |
cooking spray |
8 (1-ounce) slices rustic sourdough bread, toasted |
4 medium mr. stripey tomatoes, each cut into 4 (1/2-inch-thick) slices |
1 cup arugula |
Directions:
1. Combine first 4 ingredients in a bowl, stirring well.
2. Preheat oven to 400°. Arrange pancetta in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until crisp. Drain on paper towels.
3. Spread mayonnaise mixture evenly over bread slices. Top each of 4 bread slices with 2 pancetta slices, 4 tomato slices, and 1/4 cup arugula. Top sandwiches with remaining 4 bread slices.
|
|