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1
Before putting together sandwich, make a plate of arugula and sliced tomatoes and set aside with unsalted butter.
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2
Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface.
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3
Top the bread slices with the pancetta, distributing it evenly.
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4
Top each with a second slice of bread, buttered side up.
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5
Heat a cast iron skillet or grill pan until hot.
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6
Place the sandwiches in the skillet and top with a weight, such as another skillet.
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7
Cook until nicely browned, 2 to 3 minutes, then turn the sandwiches and replace the weight.
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8
Cook until the second side is well browned, about 2 minutes.
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9
Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich.
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10
Spread the underside of those slices with the basil mayonnaise.
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11
Top the pancetta with the tomato slices, pepper to taste, and arugula leaves.
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12
Replace the top slice of bread, cut the sandwiches in half, and serve immediately.
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13
Take the roll of pancetta, and dice into about 1-inch cubes.
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14
Drizzle some olive oil into a saute pan on medium heat.
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15
Add pancetta to heated oil and cook until crispy.
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16
Pour the cooked cubes with fat, into a bowl and allow to cool.
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17
Place basil leaves in blender and puree until almost fine.
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18
Add mayonnaise to blender and season with freshly ground black pepper, to taste.
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19
Puree together until smooth.
