Peach, Pancetta, Lettuce, and Tomato Sandwiches

By barbell

Ingredients

• 8 oz. thinly sliced pancetta
• 1 18-inch baguette
• 1 to 2 Tbs. mayonnaise
• 2 medium ripe tomatoes (6 oz. each), thinly sliced
• Kosher salt and freshly ground black pepper
• 1 large ripe peach, pitted and thinly sliced
• 4 leaves Boston lettuce

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Stir-frying

All Menu Makers

All Recipe Makers

Make it Tonight

Fry & Stir-fry

Simmer & Poach

How to Make

Advertiser Marketplace

Add to Favorites

In this riff on a BLT, pancetta stands in for bacon and peaches add a sweet note. Use pre-sliced pancetta—it’s very thin and cooks up quickly.

FREE Make it Tonight newsletter

Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate.

Spread the mayonnaise on the bottom half of the baguette. Lay the tomato slices over the bread and season lightly with salt and pepper. Top with the peach slices, pancetta, and then the lettuce leaves. Replace the top half of the bread, cut the sandwich into 4 pieces, and serve.

Fabulous! I had to use capocollo because it was all I could find and it was probably about 3 to 4 oz instead of 8. (I think prosciutto would work equally as well too.) These were easy, light and the flavors all blended together really well. A good baguette is essential with these.

Advertiser Marketplace

Advertiser Marketplace

Menu Makers

Recipe Makers

Advertiser Marketplace

Advertiser Marketplace