Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli
Gourmet sandwiches featuring crispy pancetta, fresh mizuna greens, and tomatoes layered between brioche slices spread with homemade green garlic aioli. A perfect blend of Italian and French influences with crispy, creamy, and fresh elements.
Ingredients
- •¼ cup extra-virgin olive oil
- •2 tablespoons green garlic
- •¼ teaspoon fleur de sel
- •¾ cup mayonnaise
- •2 teaspoons lemon juice
- •2 packages pancetta
- •12 slices brioche
- •1 bunch mizuna
- •3 whole beefsteak tomatoes
- •cut into 1/4-inch-thick rounds
Cooking Instructions
- 1.
**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.
10 min
- 2.
Do ahead: Can be made 1 day ahead. Cover; chill.
- 3.
**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.
15 min
- 4.
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.
10 min