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Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

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Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic AïoliMaren Caruso

If you can't find green garlic, just blanch a regular garlic clove in boiling water for two minutes to soften its bite.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. Step 1

    **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.

    Step 2

    Do ahead: Can be made 1 day ahead. Cover; chill.

  2. Step 3

    **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.

    Step 4

    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.

TagsSandwichPancettaCured MeatMeatMizunaLeafy GreensVegetableArugulaTomatoMainLunchDinnerNut FreeWeeknight MealsEasyBroilFood ProcessorBon Appétit
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