Ino's Pancetta, Lettuce, and Tomato Sandwich

• 1 recipe Lemon Aioli
• 8 ounces pancetta, sliced into 16 1/4-inch-thick slices
• 1 tablespoon extra-virgin olive oil for drizzling over the tomatoes
• 2 or 3 ripe tomatoes, core end discarded, sliced into 1/4-inch-thick slices
• 1/2 teaspoon kosher salt
• 8 slices white or whole-wheat sourdough bread
• 1 garlic clove, peeled
• Approximately 2 cups arugula leaves, loosely packed (about 1 to 1 1/2 ounces)

1. Place the slices of pancetta about 1/2 inch apart from each other on a baking sheet.
2. Cook them for about 20 minutes, until they're cooked through, but not crisp.
3. Drizzle the olive oil over the tomato slices, and sprinkle them with salt.
4. Allow them to sit for 5-10 minutes.
5. To assemble the sandwiches: Spoon about 1 tablespoon of the lemon aioli on one side of each slice of bread.
6. Arrange the slices of pancetta on the bottom of the slices of bread, and place tomato slices over it.
7. Arrange the arugula on top and cover with the top slice of bread.
8. Spread the outer slices of bread with softened butter and grill in a panini machine, or brush with olive oil and grill on a charcoal or gas grill.
9. Cut each sandwich in half on the diagonal.

pancetta, extravirgin olive oil for drizzling, tomatoes, kosher salt, white, garlic, arugula

Taken from www.epicurious.com/recipes/food/views/inos-pancetta-lettuce-and-tomato-sandwich-358333 (may not work)