Pancetta, Arugula, and Oven-Roasted Tomato Tramezzini

Total Time
15mins
Prep 15 mins
Cook 0 mins

An Italian version of BLT.

Ingredients Nutrition

Directions

  1. In a small skillet, brown the pancetta over medium heat, stirring occasionally and spooning out the rendered fat as necessary.
  2. Cook until browned and nearly crisp, about 5 minutes.
  3. Use a slotted spoon to transfer the cooked pancetta to a paper towel-lined plate; set aside.
  4. Spread 4 slices of bread with Lemon Mayonnaise and then a sprinkling of browned pancetta.
  5. Follow with 2 or 3 tomato slices, and then season with salt and pepper.
  6. Top with small handfuls of chopped arugula before covering with the remaining slices of bread.
  7. Before serving, use a serrated knife to remove the crusts and cut the sandwiches into triangles.

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