Breakfast Plt Pancetta Lettuce Tomato Recipes

Steps:

• Preheat the broiler.
• Spread the prosciutto slices on 2 rimmed baking sheets. Broil until crispy, 2 1/2 to 5 minutes per baking sheet. Set aside the prosciutto.
• Add the sliced bread to the same baking sheets and broil until golden brown, 30 to 45 seconds. Flip and broil the other side until golden brown. Remove and let cool.
• Add the sherry and honey to a medium bowl and whisk until smooth. Slowly drizzle in the olive oil, then season with salt and pepper. Add the arugula, basil and Pickled Onions. Toss until evenly coated.
• For each sandwich, line up 3 slices of toasted bread, then spread a thin layer of Garlic Aioli on each slice. Top 2 slices with crispy prosciutto, then add some Roasted Tomatoes and arugula salad. Place 1 of the built sandwiches on top of another. Top with the remaining piece of Aioli-dressed toast for a triple-decker club. Repeat the build until you have 4 massive PLTS (save the remaining roasted tomatoes for another use)! Slice in half--or don't; just take a bite.
• Combine the vinegar, sugar, salt and 1/2 cup water in a medium saucepan. Bring to a boil and let the salt and sugar dissolve, about 2 minutes. Add the sliced red onion. Turn off the heat and let sit until ready to use.
• Preheat the oven to 325 degrees F. Line 2 rimmed baking sheets with foil. (For easy clean up!)
• Add the tomatoes, thyme, 1/4 cup of the olive oil and some salt and pepper to a large bowl. Toss to evenly coat. Spread the tomatoes on the prepared baking sheets.
• Put the head of garlic on a piece of foil, then drizzle with the remaining tablespoon olive oil and a sprinkle of salt. Seal the foil. Place the tomato pans and garlic in the oven and roast until the tomatoes are roasty and the garlic has become pure gold, 45 to 55 minutes. Allow to cool.
• Remove the garlic from the foil and squeeze the flesh into a small bowl. Add the mayonnaise and stir until combined.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Butter and flour the bottom and sides of a 9-inch tart pan with a removable bottom. Unroll the pie crust and gently press into the bottom and sides of the pan. Trim any excess from the top.
• With the tines of a fork, prick the bottom of the pastry. Using a pastry brush, brush the crust with the beaten egg white. Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set. Let cool 10 minutes.
• Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy. Drain on a paper towel-lined plate.
• In a medium bowl, lightly beat the eggs. Whisk in the mascarpone, gruyere, scallions, salt, pepper and the pancetta. Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden.
• Cool the tart for 10 to 15 minutes and then remove from the pan. Cut the tart into wedges and serve warm or at room temperature.

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.

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.

Steps:

• Place the slices of pancetta about 1/2 inch apart from each other on a baking sheet. Cook them for about 20 minutes, until they're cooked through, but not crisp.
• Drizzle the olive oil over the tomato slices, and sprinkle them with salt. Allow them to sit for 5-10 minutes.
• To assemble the sandwiches: Spoon about 1 tablespoon of the lemon aioli on one side of each slice of bread. Arrange the slices of pancetta on the bottom of the slices of bread, and place tomato slices over it. Arrange the arugula on top and cover with the top slice of bread. Spread the outer slices of bread with softened butter and grill in a panini machine, or brush with olive oil and grill on a charcoal or gas grill. Cut each sandwich in half on the diagonal.

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.