Heirloom Tomato, Arugula and Pancetta Sandwiches
Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 4 sandwiches
These sandwiches are a new version of a classic BLT. Yum!
Ingredients:
2 tablespoons light mayonnaise
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh sage
2 ounces pancetta bacon, cut into 8 thin slices
8 slices sourdough bread, toasted
4 medium Heirloom Tomatoes, each cut into 4 (1/2-inch-thick) slices
1 cup arugula
olive oil cooking spray
2 tablespoons light mayonnaise
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh sage
2 ounces pancetta bacon, cut into 8 thin slices
8 slices sourdough bread, toasted
4 medium Heirloom Tomatoes, each cut into 4 (1/2-inch-thick) slices
1 cup arugula
olive oil cooking spray
Directions:
Combine first 4 ingredients in a bowl, stirring well.
Preheat your oven to 400.
Arrange pancetta bacon in a single layer on a baking sheet coated with cooking spray.
Bake at 400 for 8 minutes or until crisp, then 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. Enjoy!
Combine first 4 ingredients in a bowl, stirring well.
Preheat your oven to 400.
Arrange pancetta bacon in a single layer on a baking sheet coated with cooking spray.
Bake at 400 for 8 minutes or until crisp, then 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. Enjoy!
Thanks
for Shopping at Glen Ellen Village Market! Return to Recipes |