Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aioli
- 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
- 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
- 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.
- Do ahead: Can be made 1 day ahead.
- Cover; chill.
- For sandwiches:Preheat oven to 450F.
- 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.
extravirgin olive oil, green garlic, salt, mayonnaise, lemon juice, bacon, egg bread, mizuna, beefsteak tomatoes
Taken from www.epicurious.com/recipes/food/views/pancetta-mizuna-and-tomato-sandwiches-with-green-garlic-aioli-235602 (may not work)