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Pancetta, Tomato, Avocado Sandwich with Aioli




12 thin slices pancetta
8 1/2-inch-thick slices rustic, country-style bread, toasted
1 large ripe avocado
2 small or medium tomatoes, cut into 1/4-inch-thick slices
1 cup arugula, washed and spun dry

Position a rack 6 inches from the broiler element and heat the broiler to high. Arrange the pancetta in a single layer on a rimmed baking sheet and broil, flipping as necessary, until it's golden brown and crisp, about 8 minutes total.

Meanwhile, spread the aïoli on the toasted bread. Peel and slice the avocado; arrange a few slices on each of four slices of toast, pressing the avocado onto the bread. Season with a pinch of salt. Lay a few slices of tomato on top of the avocado and season again with a pinch of salt. Put three pieces of pancetta on each sandwich and top each with a small handful of arugula. Top with the remaining slices of toast, cut the sandwiches in half, if you like, and serve immediately.

Recipe adapted and photo from finecooking.com

Products suggested for this recipe: