Inos Pancetta Lettuce And Tomato Sandwich Recipes

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INO'S PANCETTA, LETTUCE, AND TOMATO SANDWICH



Ino's Pancetta, Lettuce, and Tomato Sandwich image

My favorite American sandwich is a BLT, yet it almost didn't make it into this book; the world doesn't need another recipe for it. But after eating at 'ino, a tiny sandwich shop in Greenwich Village in New York, I decided their version-a PLT-was a different story. P is for pancetta, sold at Italian delis and upscale markets. Cut from a large salami-like roll, it is the Italian version of bacon, unsmoked and cured with salt and spices. This is strictly a seasonal sandwich; I forbid you to make it at any time except when tomatoes are at their prime-ripe, juicy, and sweet.

Provided by Nancy Silverton

Yield Serves 4

Number Of Ingredients 8

1 recipe Lemon Aioli
8 ounces pancetta, sliced into 16 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil for drizzling over the tomatoes
2 or 3 ripe tomatoes, core end discarded, sliced into 1/4-inch-thick slices
1/2 teaspoon kosher salt
8 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
Approximately 2 cups arugula leaves, loosely packed (about 1 to 1 1/2 ounces)

Steps:

  • Place the slices of pancetta about 1/2 inch apart from each other on a baking sheet. Cook them for about 20 minutes, until they're cooked through, but not crisp.
  • Drizzle the olive oil over the tomato slices, and sprinkle them with salt. Allow them to sit for 5-10 minutes.
  • To assemble the sandwiches: Spoon about 1 tablespoon of the lemon aioli on one side of each slice of bread. Arrange the slices of pancetta on the bottom of the slices of bread, and place tomato slices over it. Arrange the arugula on top and cover with the top slice of bread. Spread the outer slices of bread with softened butter and grill in a panini machine, or brush with olive oil and grill on a charcoal or gas grill. Cut each sandwich in half on the diagonal.

PLT - PANCETTA, LETTUCE AND TOMATO SANDWICH



PLT - Pancetta, Lettuce and Tomato Sandwich image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 13

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
1 pound pancetta
Drizzle extra-virgin olive oil
16 large fresh basil leaves
1 1/2 cups mayonnaise
Fresh ground black pepper

Steps:

  • 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.
  • 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.
  • Place basil leaves in blender and puree until almost fine. Add mayonnaise to blender and season with freshly ground black pepper, to taste. Puree together until smooth.

PROSCIUTTO, LETTUCE, AND TOMATO SANDWICH



Prosciutto, Lettuce, and Tomato Sandwich image

Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during curing. Here, it makes a flavorful alternative to bacon in our version of a BLT.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 7

1 small clove garlic
1/3 cup light mayonnaise
2 teaspoons fresh lemon juice
8 slices Italian bread, lightly toasted
1 recipe Crispy Prosciutto
Romaine lettuce
8 ounces plum tomatoes, thinly sliced

Steps:

  • Using a garlic press, press the garlic clove into a small bowl. Whisk in the mayonnaise and lemon juice. Spread one side of each slice of toasted bread with garlic mayonnaise. Divide Crispy Prosciutto over 4 slices; top each with 1 leaf romaine lettuce and thinly sliced plum tomatoes. Top with remaining bread slices, mayonnaise side down. Trim crusts as desired, and serve immediately.

Nutrition Facts : Calories 340 g, Fat 14 g, Protein 17 g

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