Cookbook Profile

Pancetta and Lettuce Sandwich


Serves 2

Ask for thick-sliced pancetta when you buy it, or substitute a thick-cut bacon. As for lettuce, French Crisp from a farmer is great, but really, iceberg is all you need—or want—for its great crunch.

1/2 pound pancetta,
     sliced about 1/8 inch thick
1 tablespoon olive oil
4 slices brioche or close-textured
     white bread (like Pepperidge
     Farm), toasted
Aïoli or mayonnaise
Coarse salt and freshly ground
     black pepper

Make a little cut into the edge of each slice of pancetta to help stop it from curling while it cooks.

Heat the oil in a large skillet over medium heat. When the oil slides easily across the skillet, add the pancetta—keep it in rounds. Fry until it's crisp, then drain it on paper towels.

Slather the bread with aioli and divide the pancetta between 2 slices. Top with a lot of lettuce—if you're using iceberg, cut slabs rather than separating leaves—sprinkle with salt, and give the lettuce a few good grinds of pepper. Top with the other slices of toast, cut the sandwiches in half, and serve.

Buy the Book  

Get Great Food on the Table Every Day

by Roy Finamore
Houghton Mifflin Company
480 pages; Hardcover; $30.00
ISBN: 0-618-24033-0
Recipe reprinted by permission.





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This page created August 2006