Ingredients
- 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
Directions
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.
Pancetta:
- 1 pound pancetta
- Drizzle extra-virgin olive oil
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.
Basil Mayonnaise:
- 16 large fresh basil leaves
- 1 1/2 cups mayonnaise
- Fresh ground black pepper
Photo: PLT - Pancetta, Lettuce and Tomato Sandwich Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By twstedchick_5235674
Los angeles, CA
on September 17, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
good, but the recipe didn't say what to do with the mozzarella?? i ended up putting shredded mozzarella on the bread followed by the pancetta then spinach leaves & tomato on top. In order to have the other bread stick, more mozzarella, mayo dressing and bread. turned out fantastic.
By jesedlak_5775933
Cahtham, NJ
on July 16, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was tasty--although if I make it again, I will toast the bread rather than buttering/grilling to save calories and fat. Wish I knew where the cheese was supposed to go!
By storyvr_5585432
Fort Benning, GA
on June 07, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Flavor was fine, but the directions were not that good. Although the recipe is simple enough, there was no mention as to when to put the cheese on.......I wish Food Network would double check all recipes to make sure they are clear.
Read all 3 reviews