Ingredients:
Italian BLT
• Pancetta
• Romaine or Lollo Rosa Lettuce
• Vein-Ripe tomatoes
• Ciabatta
• Butter
Procedure:
1. In a skillet over medium heat, cook the pancetta until crispy. Remove from heat and put on a plate lined with some paper towel to drain off excess oil. Set aside.
2. Butter both sides of the bread using a pastry brush.
3. Heat up grill.
4. Sandwich the pancetta, lettuce and tomatoes between two slices of buttered ciabatta bread.
5. Grill both sides of the sandwich, turning once every 4 minutes.
6. Slice the sandwich into triangles and serve immediately.
Chef’s tip: This sandwich can also be served cold.
Ingredients:• Pancetta• Romaine or Lollo Rosa Lettuce• Vein-Ripe tomatoes• Ciabatta• Butter
Procedure:1. In a skillet over medium heat, cook the pancetta until crispy. Remove from heat and put on a plate lined with some paper towel to drain off excess oil. Set aside.2. Butter both sides of the bread using a pastry brush.3. Heat up grill.4. Sandwich the pancetta, lettuce and tomatoes between two slices of buttered ciabatta bread.5. Grill both sides of the sandwich, turning once every 4 minutes.6. Slice the sandwich into triangles and serve immediately.
Chef’s tip: This sandwich can also be served cold.
