Recipe information
Yield
Makes 6 Servings
Ingredients
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
Sandwiches
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
Need to make a substitution?
Preparation
Aioli
Step 1
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.
Step 2
DO AHEAD Can be made 1 day ahead. Cover; chill.
Sandwiches
Step 3
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.
Step 4
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.