Best Pancetta Mizuna And Tomato Sandwiches With Green Garlic Aïoli Recipes

PLAT - Pancetta, Lettuce, Avocado and Tomato with Romano Aioli image

Provided by Jeff Mauro, host of Sandwich King

Time 25m

Yield 4 servings

Number Of Ingredients 14

8 ounces pancetta, thinly sliced
1 small clove garlic
1 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
Pinch of sugar
2 large egg yolks
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
1/2 cup canola oil
2 tablespoons grated Pecorino Romano
8 slices sesame-encrusted Italian bread, cut on the diagonal
2 heirloom tomatoes, cut into 1/4-inch-thick slices
1 heart romaine lettuce, cleaned
1 ripe avocado, sliced into 1/4-inch strips and drizzled with lime juice to prevent browning

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.

Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli image

Yield Makes 6 servings

Number Of Ingredients 11

Aïoli
1/4 cup extra-virgin olive oil
2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
1/4 teaspoon fleur de sel or coarse kosher salt
3/4 cup mayonnaise, divided
2 teaspoons fresh lemon juice
Sandwiches
2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)
12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
1 large bunch mizuna or arugula, torn into 2-inch pieces
3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

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.