Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

Ingredients for Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

• 60ml extra-virgin olive oil

• 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched

• 1/4 teaspoons fleur de sel or coarse kosher salt

• 180ml mayonnaise, divided

• 2 teaspoons fresh lemon juice

• 2 (90g) 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 rocket, torn into 2-inch pieces

• 3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

How to make Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

For aioli:Blend olive oil, garlic, and 1/4 teaspoons 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.

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

For sandwiches:Preheat oven to 232°C. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.