Fried Green Tomato and Pancetta Panini
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 1 1⁄2 cups flour
- 1⁄2 cup cornmeal
- salt and pepper, to taste
- 3 eggs, lightly beaten
- 4 green tomatoes, sliced 1/4-inch thick
- 1⁄4 cup olive oil, plus more for brushing
- 8 ounces pancetta, thickly sliced, cooked until crispy, fat reserved
- 8 ounces sliced country bread, each 1/2-inch thick
- 6 ounces thinly sliced provolone cheese
- 1 cup baby arugula
Directions
- Put 1 cup flour in shallow bowl. In another shallow bowl, combine 1/2 cup flour, cornmeal, salt, and pepper. Put eggs in another bowl. Season tomato slices with salt and pepper. Dredge in flour; dip into eggs, letting excess drip off. Dredge in cornmeal mix. Place on plate.
- In deep saute pan over medium heat, warm 1/2 cup oil and 3 tablespoons pancetta fat. Fry tomatoes in batches, turning once, until golden, 2-3 minutes per side. Add more fat to pan as needed.
- Preheat electric panini press. Brush one side of each bread slice with olive oil. Lay slices, oiled side down, on panini griddle/wok surface. Place cheese on half of slices; top with pancetta, 2 or 3 tomato slices, and one of the other bread slices, oiled side up. Cook sandwiches on panini press until bread is golden and cheese is melted, 3-5 minutes. Transfer to cutting board. Place 1/4 cup arugula inside each sandwich; cut in half.
- Serve and savor!
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