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Pancetta and Lettuce Sandwich

Source of Recipe


From "Tasty" by Roy Finamore



List of Ingredients



• ½ pound pancetta, sliced about 1/8-inch thick
  
• 1 Tbsp olive oil
  
• 4 slices brioche or close-textured white bread (like Pepperidge Farm), toasted
  
• Aïoli or mayonnaise
  
• Lettuce
  
• Coarse salt and freshly ground black pepper
  






Instructions



1. Make a little cut into the edge of each slice of pancetta to help stop it from curling while it cooks.
   
   
2. Heat the oil in a large skillet over medium heat. When the oil slides easily across the skillet, add the pancetta -- keep it in rounds. Fry until it's crisp, then drain it on paper towels.
   
   
3. Slather the bread with aïoli and divide the pancetta between 2 slices. Top with a lot of lettuce -- if you're using iceberg, cut slabs rather than separating leaves -- sprinkle with salt, and give the lettuce a few good grinds of pepper. Top with the other slices of toast, cut the sandwiches in half, and serve.
   
   Serves 2
   
   






Final Comments


Ask for thick-sliced pancetta when you buy it, or substitute a thick-cut bacon. As for lettuce, French Crisp from a farmer is great, but really, iceberg is all you need -- or want -- for its great crunch.