Pancetta, Arugula, and Oven-Roasted Tomato Tramezzini

1. 1

   In a small skillet, brown the pancetta over medium heat, stirring occasionally and spooning out the rendered fat as necessary.

2. 2

   Cook until browned and nearly crisp, about 5 minutes.

3. 3

   Use a slotted spoon to transfer the cooked pancetta to a paper towel-lined plate; set aside.

4. 4

   Spread 4 slices of bread with Lemon Mayonnaise and then a sprinkling of browned pancetta.

5. 5

   Follow with 2 or 3 tomato slices, and then season with salt and pepper.

6. 6

   Top with small handfuls of chopped arugula before covering with the remaining slices of bread.

7. 7

   Before serving, use a serrated knife to remove the crusts and cut the sandwiches into triangles.

* Per serving · 4 servings · Values may vary.

No additional tips available.