-
1
Preheat the oven to 375 degrees F. Lay out the pancetta onto an ungreased baking sheet.
-
2
Place in the oven and cook the pancetta until extra crispy, 18 to 20 minutes.
-
3
Remove and let cool.
-
4
For the tomato-arugula pesto: In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes.
-
5
Remove and set aside to cool.
-
6
In a food processor, add the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice and garlic.
-
7
Pulse until just combined.
-
8
Slowly stream in the olive oil until the pesto has a nice rustic consistency, about 10 seconds.
-
9
Season with salt and pepper.
-
10
For the sandwich build: On the bottom of a slice of challah, schmear a bit of mayo and then top with some of the turkey slices and a piece of lettuce.
-
11
Schmear pesto on both sides of the second slice of challah and place it on top of the lettuce, and then more turkey and then some of the pancetta.
-
12
Schmear mayo on the third challah slice and top off the sandwich.
-
13
Use a toothpick to skewer the layers together.
-
14
Repeat with the remaining ingredients.
-
15
Cut it into quarters, tip the D.J.
-
16
to play your favorite jam (R-Kelly's Ignition [remix]) and get to Clubbin'.
