CRISPY PANCETTA, BURRATA, AND TOMATO SANDWICHES
Provided by Sal Marino
Categories Cheese Pork Tomato Lunch Summer Bon Appétit Pittsburgh Pennsylvania Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.
- Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.
PLAT - PANCETTA, LETTUCE, AVOCADO AND TOMATO WITH ROMANO AIOLI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
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.
AVOCADO LETTUCE TOMATO SANDWICH
Steps:
- Generously spread Hidden Valley® Sandwich Spread & Dip - Smoked Bacon Ranch over one side of each slice of bread. Arrange the slices out on a work surface and top four slices with an equal number of avocado slices, 2 lettuce leaves, tomato slices and onion slices. Set the other four slices on top and press with the palm of your hand to compress. Slice each sandwich in half on the diagonal and serve at once.
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 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.
PANCETTA, MIZUNA, AND TOMATO SANDWICHES WITH GREEN GARLIC AïOLI
Categories Sandwich Fruit Garlic Leafy Green Pork Tomato Bake Picnic Mayonnaise Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
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.
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
INO'S PANCETTA, LETTUCE, AND TOMATO SANDWICH
My favorite American sandwich is a BLT, yet it almost didn't make it into this book; the world doesn't need another recipe for it. But after eating at 'ino, a tiny sandwich shop in Greenwich Village in New York, I decided their version-a PLT-was a different story. P is for pancetta, sold at Italian delis and upscale markets. Cut from a large salami-like roll, it is the Italian version of bacon, unsmoked and cured with salt and spices. This is strictly a seasonal sandwich; I forbid you to make it at any time except when tomatoes are at their prime-ripe, juicy, and sweet.
Provided by Nancy Silverton
Yield Serves 4
Number Of Ingredients 8
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.
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