Best Plt Pancetta Lettuce And Tomato Sandwich Recipes

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PANCETTA, LETTUCE AND TOMATO (PLT) WITH BURRATA



Pancetta, Lettuce and Tomato (PLT) with Burrata image

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

One 1-pound piece focaccia
8 ounces thinly sliced pancetta
1/4 cup olive oil
1/4 cup fresh basil, finely chopped
1/4 cup mayonnaise
Zest of 1 lemon plus 1 teaspoon lemon juice
2 beefsteak tomatoes (about 1 pound), sliced
One 8-ounce container burrata (four 2-ounce balls), such as BelGioioso® Burrata, drained
1 small head Boston butter lettuce, leaves separated

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.

BREAKFAST PLT (PANCETTA, LETTUCE & TOMATO)



Breakfast PLT (Pancetta, Lettuce & Tomato) image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 9

1 tablespoon whole-grain mustard
4 ounces fresh goat cheese, room temperature
4 mini bagels, split
2 teaspoons extra-virgin olive oil
8 thin slices pancetta
8 quail eggs, room temperature
Kosher salt and freshly ground black pepper
2 Roma tomatoes, cut into 1/2-inch slices
1 cup baby arugula

Steps:

  • In a small saucepan over medium heat, bring the mustard and 1/4 cup water to a simmer. Whisk in the goat cheese until combined. Set aside; the mixture will thicken as it cools.
  • Toast the mini bagels until golden brown and crispy. Set aside.
  • In a medium nonstick skillet, heat 1 teaspoon of the olive oil over medium heat. Add 4 slices of the pancetta and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. Drain the pancetta on paper towels. Repeat with the remaining pancetta.
  • Heat the remaining 1 teaspoon olive oil in a small frying pan over medium-low heat. Crack 4 quail eggs into the pan, sprinkle with salt and pepper, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Remove to a plate and repeat with the remaining eggs.
  • To build the PLT: Spread each bagel half with 1 tablespoon of the goat cheese sauce. Layer with a slice of pancetta, a slice of tomato, and some arugula. Top the whole thing with a fried quail egg and a grind of freshly ground black pepper. Serve.

PLT: PANCETTA, LETTUCE AND TOMATO PANINI



Plt: Pancetta, Lettuce and Tomato Panini image

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

3/4 lb pancetta, sliced as thick as bacon
1/4 cup chopped fresh basil
1/4 cup mayonnaise
8 large slice country bread
unsalted butter, at room temperature
12 slices tomatoes
fresh ground black pepper
1 romaine lettuce hearts, separated into leaves

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

INO'S PANCETTA, LETTUCE, AND TOMATO SANDWICH



Ino's Pancetta, Lettuce, and Tomato Sandwich image

My favorite American sandwich is a BLT, yet it almost didn't make it into this book; the world doesn't need another recipe for it. But after eating at 'ino, a tiny sandwich shop in Greenwich Village in New York, I decided their version-a PLT-was a different story. P is for pancetta, sold at Italian delis and upscale markets. Cut from a large salami-like roll, it is the Italian version of bacon, unsmoked and cured with salt and spices. This is strictly a seasonal sandwich; I forbid you to make it at any time except when tomatoes are at their prime-ripe, juicy, and sweet.

Provided by Nancy Silverton

Yield Serves 4

Number Of Ingredients 8

1 recipe Lemon Aioli
8 ounces pancetta, sliced into 16 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil for drizzling over the tomatoes
2 or 3 ripe tomatoes, core end discarded, sliced into 1/4-inch-thick slices
1/2 teaspoon kosher salt
8 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
Approximately 2 cups arugula leaves, loosely packed (about 1 to 1 1/2 ounces)

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.

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