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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

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