Swanky BLT

By stancec44

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

Details

Servings 4
Cooking time 30mins
Adapted from purewow.com

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.