Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you can't find green garlic, just blanch a regular garlic clove in boiling water for two minutes to soften its bite. Ingredients:
1/4 cup extra-virgin olive oil |
2 tablespoons chopped green garlic or 1 regular garlic clove, blanched |
1/4 teaspoon fleur de sel or coarse kosher salt |
3/4 cup mayonnaise, divided |
2 teaspoons fresh lemon juice |
2 (3-ounce) packages thinly sliced pancetta (italian bacon; about 30 slices) |
12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted |
1 large bunch mizuna or arugula, torn into 2-inch pieces |
3 beefsteak tomatoes, cut into 1/4-inch-thick rounds |
Directions:
1. For aioli:Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
2. Do ahead: Can be made 1 day ahead. Cover; chill.
3. For sandwiches:Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
4. Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.
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