Heirloom Tomato, Arugula and Pancetta Sandwiches


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

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!
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