Best 3 Pancetta Mizuna And Tomato Sandwiches With Green Garlic Aïoli Recipes
**Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aioli: A Symphony of Flavors in Every Bite**
Indulge in a culinary masterpiece that tantalizes your taste buds with every bite - the Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aioli. This delectable dish combines the savory richness of pancetta, the peppery bite of mizuna, the juicy sweetness of tomatoes, and the herbaceous freshness of green garlic aioli, all nestled between two slices of toasted bread.
**Green Garlic Aioli:**
- A vibrant and flavorful condiment made from fresh green garlic, mayonnaise, lemon juice, and a touch of Dijon mustard.
- Its zesty and slightly garlicky flavor complements the other ingredients perfectly.
**Pancetta:**
- Thinly sliced and crisped to perfection, pancetta adds a smoky, salty, and crispy element to the sandwich.
- Its unique flavor profile elevates the overall taste experience.
**Mizuna:**
- A type of Japanese mustard green with a peppery and slightly spicy flavor.
- Its delicate texture and vibrant green color add a refreshing contrast to the other ingredients.
**Tomatoes:**
- Ripe and juicy tomatoes provide a burst of sweetness and a touch of acidity to balance the other flavors.
- Their鮮紅appearance adds a pop of color to the sandwich.
**Assembly:**
- To assemble this delightful sandwich, start with two slices of toasted bread.
- Spread a generous layer of green garlic aioli on one slice.
- Top with crispy pancetta, mizuna, and sliced tomatoes.
- Drizzle with a balsamic reduction for an extra touch of flavor.
- Finish with the other slice of toasted bread and enjoy a harmonious blend of flavors and textures in every bite.
**Additional Recipes in the Article:**
1. **Green Garlic Aioli:**
- A step-by-step guide to making the vibrant and flavorful aioli from scratch.
2. **Pancetta:**
- Tips and tricks for perfectly crisping pancetta to achieve that irresistible smoky and salty flavor.
3. **Mizuna:**
- Information about the unique characteristics and flavor profile of mizuna, along with suggestions for incorporating it into other dishes.
4. **Tomato Selection:**
- Guidance on choosing the best tomatoes for this sandwich, ensuring optimal flavor and texture.
5. **Balsamic Reduction:**
- A simple recipe for making a tangy and flavorful balsamic reduction to drizzle over the sandwich.
PANCETTA, MIZUNA, AND TOMATO SANDWICHES WITH GREEN GARLIC AïOLI
Categories Sandwich Fruit Garlic Leafy Green Pork Tomato Bake Picnic Mayonnaise Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- **For aioli:**Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
- Do ahead: Can be made 1 day ahead. Cover; chill.
- **For sandwiches:**Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
- Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.
PLAT - PANCETTA, LETTUCE, AVOCADO AND TOMATO WITH ROMANO AIOLI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large nonstick saute pan set over medium heat, cook the pancetta in batches until crispy, 3 to 4 minutes each side. Let drain on a paper towel and set aside.
- For the aioli: In a food processor, add in the garlic and pulse. This not only breaks down the garlic, but it seasons the bowl. Then add in the lemon juice, mustard, sugar and egg yolks. Sprinkle with salt and pepper. Process until combined, about 10 seconds. Then slowly stream in the oil while the machine runs. Scrape down the sides of the bowl, add in the Romano cheese and process for 10 more seconds. Taste and adjust the seasoning with more lemon juice, salt and pepper if necessary.
- For the sandwich build: Lightly toast the bread. Smear some aioli on each slice of bread. Top with 2 slices tomatoes, some avocado slices, 2 pieces of crisp romaine and 3 to 4 slices of crispy pancetta. Bite like a king.
INO'S PANCETTA, LETTUCE, AND TOMATO SANDWICH
My favorite American sandwich is a BLT, yet it almost didn't make it into this book; the world doesn't need another recipe for it. But after eating at 'ino, a tiny sandwich shop in Greenwich Village in New York, I decided their version-a PLT-was a different story. P is for pancetta, sold at Italian delis and upscale markets. Cut from a large salami-like roll, it is the Italian version of bacon, unsmoked and cured with salt and spices. This is strictly a seasonal sandwich; I forbid you to make it at any time except when tomatoes are at their prime-ripe, juicy, and sweet.
Provided by Nancy Silverton
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the slices of pancetta about 1/2 inch apart from each other on a baking sheet. Cook them for about 20 minutes, until they're cooked through, but not crisp.
- Drizzle the olive oil over the tomato slices, and sprinkle them with salt. Allow them to sit for 5-10 minutes.
- To assemble the sandwiches: Spoon about 1 tablespoon of the lemon aioli on one side of each slice of bread. Arrange the slices of pancetta on the bottom of the slices of bread, and place tomato slices over it. Arrange the arugula on top and cover with the top slice of bread. Spread the outer slices of bread with softened butter and grill in a panini machine, or brush with olive oil and grill on a charcoal or gas grill. Cut each sandwich in half on the diagonal.
Tips:
- Selecting the Right Ingredients: Choose ripe and flavorful tomatoes, fresh and crisp mizuna, and high-quality pancetta for the best taste experience.
- Preparing the Tomatoes: Use a sharp knife to slice the tomatoes evenly and consistently. If desired, remove the seeds to reduce excess moisture.
- Cooking the Pancetta: Render the pancetta until it reaches a crispy texture, releasing its savory flavors. Keep an eye on the pan to avoid burning.
- Making the Green Garlic Aioli: Use fresh green garlic for a pungent and aromatic flavor. Mix it with mayonnaise, lemon juice, and herbs to create a smooth and creamy sauce.
- Assembling the Sandwiches: Layer the pancetta, tomatoes, mizuna, and green garlic aioli between two slices of toasted bread. Lightly press down to ensure the ingredients adhere together.
- Serving and Enjoying: Serve the sandwiches immediately while the bread is still crispy and the ingredients are fresh. Complement the sandwiches with a side salad or a refreshing beverage.
Conclusion:
These pancetta, mizuna, and tomato sandwiches with green garlic aioli offer a delightful combination of flavors and textures. The crispy pancetta, juicy tomatoes, peppery mizuna, and aromatic green garlic aioli come together perfectly between two slices of toasted bread. Follow these tips to ensure a successful sandwich-making experience, and enjoy this delicious recipe as a satisfying meal or a light lunch.
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