PLAT Sandwich (Pancetta, Lettuce, Avocado & Tomato)

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There's nothing like a BLT with fresh tomatoes in summer, and this zesty Italian spin is a delicious switch-up from the norm. Salty pancetta replaces bacon (and it crisps up in a flash on the stovetop) and a spicy Calabrian chili mayo adds some heat and brightness to the mix. PS - the mayo is equally delicious on burgers, with fries, and anything else you can dream up.

PLAT Sandwich

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Calories

1540

Author:

Giadzy

Ingredients

1/2 cup mayonnaise
2 teaspoons Calabrian chili paste

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1 teaspoon lemon zest
1/8 teaspoon kosher salt
1 tablespoon olive oil

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8 thin slices pancetta
4 slices sourdough bread, toasted
1 large tomato, sliced into 1/3 inch slices
Pinch of flake salt, optional
1 cup baby arugula
1/2 avocado, sliced

Instructions

In a small bowl whisk together the mayonnaise, chili paste, lemon zest and salt. Set aside.
Heat a large skillet over medium heat. Add the oil and the pancetta to the pan and cook, flipping halfway through, until evenly golden brown and crispy, about 6 minutes. This can be done in batches if needed. Remove from the pan and drain on a paper towel lined plate.
Divide the spicy mayo evenly on the 4 slices of toast. Place two slices of tomato on each of
2 slices of toast and season with the flake salt if using. Divide the arugula on the tomatoes and shingle 4 slices of pancetta on top of each sandwich. Divide the avocado slices on the remaining pieces of toast and mash slightly. Close the sandwiches and cut each sandwich in half to serve.