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Recipe courtesy of Brian Malarkey
Recipe courtesy of Brian Malarkey
Watch how to make this recipe.
Pancetta, Lettuce and Roasted Tomato (PLT) with Lemony Mayo
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1072
- Total Fat
- 72 g
- Saturated Fat
- 17 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 10 g
- Sugar
- 11 g
- Protein
- 23 g
- Cholesterol
- 67 mg
- Sodium
- 1355 mg
Even classic sandwiches deserve a reimagining every now and then. I’ve taken a BLT and swapped out the bacon for an Italian favorite — pancetta—that's baked until crisp. Lemon zest and juice add tang to the standard mayonnaise and help cut through the richness. Layered with crisp bitter greens, oven-roasted tomatoes and creamy sliced avocado, this PLT is utterly irresistible.
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1072
- Total Fat
- 72 g
- Saturated Fat
- 17 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 10 g
- Sugar
- 11 g
- Protein
- 23 g
- Cholesterol
- 67 mg
- Sodium
- 1355 mg
Ingredients
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Directions
- Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
- Toss the tomatoes, brown sugar, clove, nutmeg, 2 tablespoons of the olive oil, 1 tablespoon of the balsamic vinegar, 3/4 teaspoon salt and several grinds of pepper on a rimmed baking sheet until well combined. Lay the pancetta in a single layer on a separate rimmed baking sheet. Place one baking sheet on each rack and bake, switching the rack positions halfway through, until the tomatoes are very soft and caramelized at the edges and the pancetta is golden brown and crispy, about 30 minutes.
- Drain the pancetta on a paper towel-lined plate. When cool enough to handle, remove the skins from the tomatoes and discard. Set aside until ready to serve.
- Meanwhile, stir together the mayonnaise, lemon zest and juice, a pinch of salt and a couple grinds of pepper in a small bowl until combined.
- To assemble the sandwiches, toss the bitter greens with the remaining 1 tablespoon olive oil and 1 teaspoon balsamic in a medium bowl. Spread the lemon mayonnaise on the cut sides of the ciabatta rolls (about 1 tablespoon per piece). Divide the roasted tomatoes, pancetta, bitter greens and avocado among the bottom pieces of the rolls. Add the tops and cut in half before serving.
