PANCETTA, LETTUCE AND TOMATO (PLT) WITH BURRATA
This recipe is sponsored by BelGioioso. Take everyone's favorite sandwich to the next level by swapping out bacon for an Italian classic--pancetta--and adding burrata. Layered with crisp greens, ripe tomatoes and a homemade basil spread inside toasted focaccia, this sandwich is easy to make, and thanks to the rich, creamy cheese, utterly irresistible.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Split the focaccia in half horizontally and place cut-side up on a baking sheet. Arrange the pancetta over the bottom piece of focaccia and brush with 1 tablespoon of the oil. Brush the top piece of focaccia with the remaining 3 tablespoons oil. Bake, using tongs to evenly redistribute the shrunken pancetta halfway through baking, until the pancetta is golden and the focaccia is golden brown, about 30 minutes.
- Meanwhile, stir together the basil, mayonnaise and lemon zest and juice in a small bowl.
- Transfer both pieces of focaccia to a cutting board. Top the pancetta with the tomatoes. Cut each burrata ball into quarters with a sharp knife and spread evenly over the tomatoes. Top with the lettuce. Spread the basil mayonnaise on the top piece of focaccia and place on the lettuce. Cut the PLT into 4 or 6 pieces.
PLT: PANCETTA, LETTUCE AND TOMATO PANINI
The sandwiches can be assembled an hour or two before grilling (keep them stacked between pieces of waxed paper). From Napa Style catalog. The contrast of crisp, hot, cool, and creamy in this sandwich makes it a big hit.
Provided by Karen in MA
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 95.4, Fat 5.5, SaturatedFat 0.8, Cholesterol 3.8, Sodium 120.1, Carbohydrate 11.1, Fiber 4.1, Sugar 4.4, Protein 2.6
PASTA WITH PANCETTA AND TOMATO SAUCE - GIADA DE LAURENTIIS
I saw Food Network's Giada make this simple and quick to put together dish and had to make it. I loved it! Sometimes, I substitute lean ham or canadian bacon for the panchetta.
Provided by rosewater
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add the pancetta to a large skillet over medium heat.
- Add olive oil and saute until golden, say 8 minutes. (Suggestion: If using lean ham, add 1/2 tsp black pepper and 1/2 tsp sweet paprika).
- Add the onion and saute till tender for 5 minutes. Season with salt.
- Add the garlic and red pepper flakes and saute until fragrant for about 30 seconds.
- Stir in the tomato puree.
- Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
- Meanwhile, boil the pasta according to directions.
- Drain, reserving 1 cup of the cooking liquid.
- Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce.
- Toss with the cheese.
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