Pancetta Mizuna And Tomato Sandwiches With Green Garlic Aïoli Food

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.

PANCETTA, MIZUNA, AND TOMATO SANDWICHES WITH GREEN GARLIC AïOLI

Steps:

• **For aioli:**Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
• Do ahead: Can be made 1 day ahead. Cover; chill.
• **For sandwiches:**Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
• Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

PLAT - PANCETTA, LETTUCE, AVOCADO AND TOMATO WITH ROMANO AIOLI

Steps:

• In a large nonstick saute pan set over medium heat, cook the pancetta in batches until crispy, 3 to 4 minutes each side. Let drain on a paper towel and set aside.
• For the aioli: In a food processor, add in the garlic and pulse. This not only breaks down the garlic, but it seasons the bowl. Then add in the lemon juice, mustard, sugar and egg yolks. Sprinkle with salt and pepper. Process until combined, about 10 seconds. Then slowly stream in the oil while the machine runs. Scrape down the sides of the bowl, add in the Romano cheese and process for 10 more seconds. Taste and adjust the seasoning with more lemon juice, salt and pepper if necessary.
• For the sandwich build: Lightly toast the bread. Smear some aioli on each slice of bread. Top with 2 slices tomatoes, some avocado slices, 2 pieces of crisp romaine and 3 to 4 slices of crispy pancetta. Bite like a king.

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.