Pancetta, Mizuna, And Tomato Sandwiches With Green Garlic Aïoli
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tsp
Fleur De Sel3 cup
Mayonnaise (divided)2 tsps
Lemon Juice (fresh)Directions:
1
**For aioli:**Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced
2
Add 2 tablespoons mayonnaise and blend well
3
Transfer to small bowl; whisk in remaining mayonnaise and lemon juice
4
Do ahead: Can be made 1 day ahead
5
Cover; chill
6
**For aioli:**Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced
7
Add 2 tablespoons mayonnaise and blend well
8
Transfer to small bowl; whisk in remaining mayonnaise and lemon juice
9
Do ahead: Can be made 1 day ahead
10
Cover; chill
11
**For sandwiches:**Preheat oven to 450°F
12
Arrange pancetta slices in single layer on 2 large rimmed baking sheets
13
Bake until crisp, about 10 minutes
14
Transfer to paper towels to drain
15
Place toast on work surface
16
Spread with aioli
17
Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally
18
Top with remaining 6 toast slices, aioli side down
19
Cut each sandwich in half and serve
20
**For sandwiches:**Preheat oven to 450°F
21
Arrange pancetta slices in single layer on 2 large rimmed baking sheets
22
Bake until crisp, about 10 minutes
23
Transfer to paper towels to drain
24
Place toast on work surface
25
Spread with aioli
26
Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally
27
Top with remaining 6 toast slices, aioli side down
28
Cut each sandwich in half and serve