Recipe: PAT (Pancetta, Arugula, and Tomato)
Yield: 3 servings
3 thin slices pancetta
3 dinner rolls, split, bottoms only
1 tablespoon mayonnaise
戮 cup baby arugula
Drizzle of extra virgin olive oil
2 teaspoons tarragon or white balsamic vinegar
Pinch of sea salt
Dash of fresh cracked black pepper
3 slices Roma tomato
Procedure:
1. Cook the pancetta in a non-stick saut茅 pan over low heat until crispy. Place the pancetta on a paper towel to absorb excess fat and reserve for later use.
2. Spread the bottom half of each dinner roll with mayonnaise.
3. In a small mixing bowl, dress the baby arugula with the extra virgin olive oil and vinegar and season with a pinch of sea salt and dash of fresh cracked black pepper.
4. Season the tomato slices with a pinch of sea salt and dash of fresh cracked black pepper and place a slice of seasoned tomato on each dinner roll bottom.
5. Place an equal amount of the dressed baby arugula onto each slice of tomato, top each with a piece of crispy pancetta, and serve immediately.