Pancetta, Arugula, and Oven-Roasted Tomato Tramezzini

• 8 ounces pancetta, cut into 1/2 inch dice
• 8 slices white bread
• 12 cup lemon mayonnaise (Lemon Mayonnaise)
• 1 cup oven roasted tomatoes (Oven-Roasted Tomatoes)
• salt
• fresh ground black pepper
• 2 cups baby arugula leaves, roughly chopped

1. In a small skillet, brown the pancetta over medium heat, stirring occasionally and spooning out the rendered fat as necessary.
2. Cook until browned and nearly crisp, about 5 minutes.
3. Use a slotted spoon to transfer the cooked pancetta to a paper towel-lined plate; set aside.
4. Spread 4 slices of bread with Lemon Mayonnaise and then a sprinkling of browned pancetta.
5. Follow with 2 or 3 tomato slices, and then season with salt and pepper.
6. Top with small handfuls of chopped arugula before covering with the remaining slices of bread.
7. Before serving, use a serrated knife to remove the crusts and cut the sandwiches into triangles.

pancetta, white bread, lemon mayonnaise, tomatoes, salt, fresh ground black pepper, baby arugula

Taken from www.food.com/recipe/pancetta-arugula-and-oven-roasted-tomato-tramezzini-241897 (may not work)