PLT - PANCETTA, LETTUCE AND TOMATO SANDWICH
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Before putting together sandwich, make a plate of arugula and sliced tomatoes and set aside with unsalted butter.
- Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up.
- Heat a cast iron skillet or grill pan until hot. Place the sandwiches in the skillet and top with a weight, such as another skillet. Cook until nicely browned, 2 to 3 minutes, then turn the sandwiches and replace the weight. Cook until the second side is well browned, about 2 minutes.
- Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with the basil mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and arugula leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.
- Take the roll of pancetta, and dice into about 1-inch cubes. Drizzle some olive oil into a saute pan on medium heat. Add pancetta to heated oil and cook until crispy. Pour the cooked cubes with fat, into a bowl and allow to cool.
- Place basil leaves in blender and puree until almost fine. Add mayonnaise to blender and season with freshly ground black pepper, to taste. Puree together until smooth.
BREAKFAST PLT (PANCETTA, LETTUCE & TOMATO)
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, bring the mustard and 1/4 cup water to a simmer. Whisk in the goat cheese until combined. Set aside; the mixture will thicken as it cools.
- Toast the mini bagels until golden brown and crispy. Set aside.
- In a medium nonstick skillet, heat 1 teaspoon of the olive oil over medium heat. Add 4 slices of the pancetta and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. Drain the pancetta on paper towels. Repeat with the remaining pancetta.
- Heat the remaining 1 teaspoon olive oil in a small frying pan over medium-low heat. Crack 4 quail eggs into the pan, sprinkle with salt and pepper, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Remove to a plate and repeat with the remaining eggs.
- To build the PLT: Spread each bagel half with 1 tablespoon of the goat cheese sauce. Layer with a slice of pancetta, a slice of tomato, and some arugula. Top the whole thing with a fried quail egg and a grind of freshly ground black pepper. Serve.
PANCETTA, LETTUCE AND TOMATO (PLT) WITH BURRATA
This recipe is sponsored by BelGioioso. Take everyone's favorite sandwich to the next level by swapping out bacon for an Italian classic--pancetta--and adding burrata. Layered with crisp greens, ripe tomatoes and a homemade basil spread inside toasted focaccia, this sandwich is easy to make, and thanks to the rich, creamy cheese, utterly irresistible.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Split the focaccia in half horizontally and place cut-side up on a baking sheet. Arrange the pancetta over the bottom piece of focaccia and brush with 1 tablespoon of the oil. Brush the top piece of focaccia with the remaining 3 tablespoons oil. Bake, using tongs to evenly redistribute the shrunken pancetta halfway through baking, until the pancetta is golden and the focaccia is golden brown, about 30 minutes.
- Meanwhile, stir together the basil, mayonnaise and lemon zest and juice in a small bowl.
- Transfer both pieces of focaccia to a cutting board. Top the pancetta with the tomatoes. Cut each burrata ball into quarters with a sharp knife and spread evenly over the tomatoes. Top with the lettuce. Spread the basil mayonnaise on the top piece of focaccia and place on the lettuce. Cut the PLT into 4 or 6 pieces.
PLT: PANCETTA, LETTUCE AND TOMATO PANINI
The sandwiches can be assembled an hour or two before grilling (keep them stacked between pieces of waxed paper). From Napa Style catalog. The contrast of crisp, hot, cool, and creamy in this sandwich makes it a big hit.
Provided by Karen in MA
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat panini grill.
- Unroll the pancetta slices and cut into 4-inch lengths. Put the pancetta in a skillet and cook over moderate heat until it renders much of its fat and begins to crisp, about 10 minutes. Drain in a sieve.
- In a small bowl, stir the basil into the mayonnaise.
- Butter one side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up.
- Cook in panini grill until nicely browned (2-3 minutes).
- Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and romaine leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.
Nutrition Facts : Calories 95.4, Fat 5.5, SaturatedFat 0.8, Cholesterol 3.8, Sodium 120.1, Carbohydrate 11.1, Fiber 4.1, Sugar 4.4, Protein 2.6
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