PANCETTA SANDWICH RECIPES RECIPES

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CRISPY PANCETTA, BURRATA, AND TOMATO SANDWICHES RECIPE ...



Crispy Pancetta, Burrata, and Tomato Sandwiches Recipe ... image

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

Provided by Sal Marino

Yield Makes 6 servings

Number Of Ingredients 10

4 (3-ounce) packages thinly sliced pancetta (Italian bacon)
6 (3- to 4-inch-diameter, 3/4-inch-thick) slices ripe Costoluto Genovese tomatoes or other ripe red heirloom tomatoes
1/2 cup (packed) coarsely torn fresh basil leaves
6 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
1/2 teaspoon fleur de sel or coarse kosher salt
Freshly ground black pepper
12 (4 x 4 x 1/2-inch) slices egg bread or brioche, lightly toasted
18 ounces burrata cheese
4 cups (about) baby arugula or mixed microgreens

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.

MR. STRIPEY TOMATO, ARUGULA, & PANCETTA SANDWICHES RECIPE ...



Mr. Stripey Tomato, Arugula, & Pancetta sandwiches Recipe ... image

These sandwiches are a new interpretation of the classic BLT. Pancetta is Italian cured bacon; substitute domestic cured bacon, if necessary. You can prepare the mayonnaise mixture and cook the pancetta up to one day ahead.

Provided by Jeanne Thiel Kelley

Yield 4 servings (serving size: 1 sandwich)

Number Of Ingredients 9

2 tablespoons light mayonnaise
1 tablespoon minced shallots
2 teaspoons Dijon mustard
½ teaspoon minced fresh sage
2 ounces pancetta, cut into 8 thin slices
Cooking spray
8 (1-ounce) slices rustic sourdough bread, toasted
4 medium Mr. Stripey tomatoes, each cut into 4 (1/2-inch-thick) slices
1 cup arugula

Steps:

  • Combine first 4 ingredients in a bowl, stirring well.
  • Preheat oven to 400°. Arrange pancetta in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until crisp. Drain on paper towels.
  • Spread mayonnaise mixture evenly over bread slices. Top each of 4 bread slices with 2 pancetta slices, 4 tomato slices, and 1/4 cup arugula. Top sandwiches with remaining 4 bread slices.

Nutrition Facts : Calories 282 calories, CarbohydrateContent 41.9 g, CholesterolContent 13 mg, FatContent 8.7 g, FiberContent 3.5 g, ProteinContent 10.5 g, SaturatedFatContent 2.8 g, SodiumContent 699 mg

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