Monday

Pancetta, Lettuce, and Tomato Sandwiches with Garlic Aioli


i made these for lunch today and they were really good. i especially like the garlic aioli on the sandwiches. here's the recipe...

...recipe from the august 2006 issue of Bon App├ętit
for the aioli
1/4 cup olive oil
1 clove garlic, blanched and finely minced
1/4 teaspoon course salt
3/4 cup mayonaise
2 teaspoons fresh lemon juice

for the sandwiches
6 ounces thinly sliced pancetta
12 1/2-inch-thick slices brioche or egg bread. lightly toasted
large lettuce pieces (i used bib lettuce)
3 beefsteak tomatoes, sliced

For aioli: Mix together olive oil, salt, garlic, salt, and mayonaise. Then stir in lemon juice. Stir until thoroughly incorporated and smooth.

For sandwiches: Preheat oven to 450 F. Put pancetta in a single layer on a rimmed baking sheet and bake until crisp, about 10 minutes. Transfer to paper towels to drain.

Spread toast with aioli and top with lettuce, tomatoes, and pancetta. Top with another piece of toast. Cut each sandwich in half and serve.

1 Comments:

Anonymous sue passerelli said...

They were indeed delicious! Thanks, Somer.

8:56 PM  

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