Plt Pancetta Lettuce And Tomato Sandwich Recipes

INO'S PANCETTA, LETTUCE, AND TOMATO SANDWICH

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 PANINI

Steps:

• Preheat panini grill.
• Unroll the pancetta slices and cut into 4-inch lengths. Put the pancetta in a skillet and cook over moderate heat until it renders much of its fat and begins to crisp, about 10 minutes. Drain in a sieve.
• In a small bowl, stir the basil into the mayonnaise.
• Butter one 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.
• Cook in panini grill until nicely browned (2-3 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 mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and romaine leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.

BREAKFAST PLT (PANCETTA, LETTUCE & TOMATO)

Steps:

• In a small saucepan over medium heat, bring the mustard and 1/4 cup water to a simmer. Whisk in the goat cheese until combined. Set aside; the mixture will thicken as it cools.
• Toast the mini bagels until golden brown and crispy. Set aside.
• In a medium nonstick skillet, heat 1 teaspoon of the olive oil over medium heat. Add 4 slices of the pancetta and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. Drain the pancetta on paper towels. Repeat with the remaining pancetta.
• Heat the remaining 1 teaspoon olive oil in a small frying pan over medium-low heat. Crack 4 quail eggs into the pan, sprinkle with salt and pepper, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Remove to a plate and repeat with the remaining eggs.
• To build the PLT: Spread each bagel half with 1 tablespoon of the goat cheese sauce. Layer with a slice of pancetta, a slice of tomato, and some arugula. Top the whole thing with a fried quail egg and a grind of freshly ground black pepper. Serve.

CRISPY PANCETTA, BURRATA, AND TOMATO SANDWICHES

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.