LibreRecipes

Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

Rating

Calories

646.0

Protein

12.0

Sodium

744.0

Fat

47.0

If you can't find green garlic, just blanch a regular garlic clove in boiling water for two minutes to soften its bite.

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 450°F. 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.