1/2 pound pancetta,
sliced about 1/8 inch thick
1 tablespoon olive oil
4 slices brioche or close-textured
white bread (like Pepperidge
Aïoli or mayonnaise
Coarse salt and freshly ground
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.
Get Great Food on the Table Every Day
by Roy Finamore
Houghton Mifflin Company
480 pages; Hardcover; $30.00
Recipe reprinted by permission.
This page created August 2006
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