Inos Pancetta Lettuce And Tomato Sandwich Recipes

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PANCETTA, LETTUCE AND TOMATO (PLT) WITH BURRATA



Pancetta, Lettuce and Tomato (PLT) with Burrata image

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

One 1-pound piece focaccia
8 ounces thinly sliced pancetta
1/4 cup olive oil
1/4 cup fresh basil, finely chopped
1/4 cup mayonnaise
Zest of 1 lemon plus 1 teaspoon lemon juice
2 beefsteak tomatoes (about 1 pound), sliced
One 8-ounce container burrata (four 2-ounce balls), such as BelGioioso® Burrata, drained
1 small head Boston butter lettuce, leaves separated

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 SANDWICH



PLT - Pancetta, Lettuce and Tomato Sandwich image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 13

3 cups arugula
3 ripe tomatoes, thinly sliced
3 tablespoons unsalted butter
4 slices country-style bread, each 1/2-inch thick
Pancetta, recipe follows
1/2 pound whole-milk mozzarella cheese, sliced into 12 slices
Sea salt, preferably gray salt
Basil Mayonnaise, recipe follows
1 pound pancetta
Drizzle extra-virgin olive oil
16 large fresh basil leaves
1 1/2 cups mayonnaise
Fresh ground black pepper

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.

PLT: PANCETTA, LETTUCE AND TOMATO PANINI



Plt: Pancetta, Lettuce and Tomato Panini image

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

3/4 lb pancetta, sliced as thick as bacon
1/4 cup chopped fresh basil
1/4 cup mayonnaise
8 large slice country bread
unsalted butter, at room temperature
12 slices tomatoes
fresh ground black pepper
1 romaine lettuce hearts, separated into leaves

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

PLAT - PANCETTA, LETTUCE, AVOCADO AND TOMATO WITH ROMANO AIOLI



PLAT - Pancetta, Lettuce, Avocado and Tomato with Romano Aioli image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

8 ounces pancetta, thinly sliced
1 small clove garlic
1 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
Pinch of sugar
2 large egg yolks
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
1/2 cup canola oil
2 tablespoons grated Pecorino Romano
8 slices sesame-encrusted Italian bread, cut on the diagonal
2 heirloom tomatoes, cut into 1/4-inch-thick slices
1 heart romaine lettuce, cleaned
1 ripe avocado, sliced into 1/4-inch strips and drizzled with lime juice to prevent browning

Steps:

  • In a large nonstick saute pan set over medium heat, cook the pancetta in batches until crispy, 3 to 4 minutes each side. Let drain on a paper towel and set aside.
  • For the aioli: In a food processor, add in the garlic and pulse. This not only breaks down the garlic, but it seasons the bowl. Then add in the lemon juice, mustard, sugar and egg yolks. Sprinkle with salt and pepper. Process until combined, about 10 seconds. Then slowly stream in the oil while the machine runs. Scrape down the sides of the bowl, add in the Romano cheese and process for 10 more seconds. Taste and adjust the seasoning with more lemon juice, salt and pepper if necessary.
  • For the sandwich build: Lightly toast the bread. Smear some aioli on each slice of bread. Top with 2 slices tomatoes, some avocado slices, 2 pieces of crisp romaine and 3 to 4 slices of crispy pancetta. Bite like a king.

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