OPEN FACED PLT
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
- Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.
Nutrition Facts : Calories 296 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1133 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 3 grams
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.
ITALIAN BLTS
The brilliant method of toasting BLTs in a coating of crispy bread crumbs takes these sandwiches from satisfying to spectacular. Joyce Moul - York Haven, PA
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Layer two bread slices with cheese, bacon, lettuce and tomato; top with remaining bread. , Brush outsides of sandwiches with salad dressing. Place bread crumbs in a shallow bowl. Coat sandwiches with bread crumbs; spray with butter-flavored cooking spray., In a large skillet over medium heat, toast sandwiches in oil for 2-3 minutes on each side or until bread is lightly browned.
Nutrition Facts : Calories 272 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 761mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
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