Pancetta Mizuna And Tomato Sandwiches With Green Garlic Aïoli Recipes

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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.

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.

PANCETTA, MIZUNA, AND TOMATO SANDWICHES WITH GREEN GARLIC AïOLI



Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli image

Categories     Sandwich     Fruit     Garlic     Leafy Green     Pork     Tomato     Bake     Picnic     Mayonnaise     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Aïoli
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
Sandwiches
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

Steps:

  • **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.
  • Do ahead: Can be made 1 day ahead. Cover; chill.
  • **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.
  • 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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