- 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
- 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
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.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.