Pancetta, Arugula, and Oven-Roasted Tomato Tramezzini |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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An Italian version of BLT. Ingredients:
8 ounces pancetta, cut into 1/2 inch dice |
8 slices white bread |
1/2 cup lemon mayonnaise (lemon mayonnaise) |
1 cup oven roasted tomato (oven-roasted tomatoes) |
salt |
fresh ground black pepper |
2 cups baby arugula leaves, roughly chopped |
Directions:
1. In a small skillet, brown the pancetta over medium heat, stirring occasionally and spooning out the rendered fat as necessary.
2. Cook until browned and nearly crisp, about 5 minutes.
3. Use a slotted spoon to transfer the cooked pancetta to a paper towel-lined plate; set aside.
4. Spread 4 slices of bread with Lemon Mayonnaise and then a sprinkling of browned pancetta.
5. Follow with 2 or 3 tomato slices, and then season with salt and pepper.
6. Top with small handfuls of chopped arugula before covering with the remaining slices of bread.
7. Before serving, use a serrated knife to remove the crusts and cut the sandwiches into triangles.
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