- 4
- 30 mins
Ingredients
- 16 slices pancetta
- 2 teaspoons coarsely ground black pepper
- 1 large beefsteak tomato, thickly sliced
- 1/4 cup olive oil, divided
- 1 tablespoon balsamic vinegar
- Coarse salt
- 8 leaves escarole
- 2 tablespoons Champagne vinegar
- 2 tablespoons softened butter
- 8 slices sourdough bread
- 1/4 cup mayonnaise
- 1/4 cup crème fraîche
- 1 tablespoon malt vinegar
Preparation
Step 1
1. Cook the pancetta: Heat a large skillet over high heat. Add the pancetta slices, season with black pepper and cook until crisp, about 1 to 2 minutes per side. Set aside.
2. Roast the tomatoes: Lay the tomato slices on a baking sheet and drizzle with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Season with coarse salt. Roast under the broiler until tender and lightly browned, 3 to 4 minutes.
3. Dress the escarole: In a large bowl, toss the escarole leaves with the remaining olive oil and the Champagne vinegar.
4. Build the sandwiches: Heat the butter in the skillet over medium-high heat. Add the bread and cook until it is toasty, 1 to 2 minutes per side.
5. In a small bowl, whisk the mayonnaise with the crème fraîche and malt vinegar to combine. Spread 1 to 2 tablespoons of the mayonnaise mixture on each slice of bread. Top with 2 leaves of dressed escarole, a tomato slice and 4 slices of pancetta. Serve immediately.