Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

Name: Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 large bunch mizuna or arugula, torn into 2-inch pieces; 3 beefsteak tomatoes, cut into 1/4-inch-thick rounds; 0 teaspoons fleur de sel or coarse kosher salt; 6 inches 12 -thick) slices brioche or egg bread, lightly toasted; 2 Tbsps chopped green garlic or 1 regular garlic clove, blanched; 2 teaspoons fresh lemon juice; 177 milliliters mayonnaise, divided; 59 milliliters extra-virgin olive oil; 170 grams packages thinly sliced pancetta (Italian bacon; about 30 slices)

One serving contains 431 calories, 6g of protein, and 42g of fat. This gluten free, dairy free, and whole 30 recipe serves 6. If you have arugula, egg bread, coarse kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

For aioli:Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced.

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Fleur De Sel

Olive Oil

Garlic

Aioli

Add 2 tablespoons mayonnaise and blend well.

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Mayonnaise

Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.

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Lemon Juice

Mayonnaise

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Whisk

Bowl

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.

Ingredients you will need

Pancetta

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Baking Sheet

Oven

Bake until crisp, about 10 minutes.

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Oven

Transfer to paper towels to drain.

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Paper Towels

Place toast on work surface.

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Toast

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.

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Pancetta

Tomato