Pancetta, Arugula, And Oven-roasted Tomato Tramezzini

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 8 ounces pancetta, cut into 1/2 inch dice
• 8 slices bread
• 1/2 cup lemon mayonnaise (lemon mayonnaise)
• 1 cup oven roasted tomato (oven-roasted tomatoes)
• salt
• fresh ground black pepper
• 2 cups baby arugula leaves, roughly chopped

Recipe

• 1 in a small skillet, brown the pancetta over medium heat, stirring occasionally and spooning out the rendered fat as necessary.
• 2 cook until browned and nearly crisp, about 5 minutes.
• 3 use a slotted spoon to transfer the cooked pancetta to a paper towel-lined plate; set aside.
• 4 spread 4 slices of bread with lemon mayonnaise and then a sprinkling of browned pancetta.
• 5 follow with 2 or 3 tomato slices, and then season with salt and pepper.
• 6 top with small handfuls of chopped arugula before covering with the remaining slices of bread.
• 7 before serving, use a serrated knife to remove the crusts and cut the sandwiches into triangles.