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Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 sandwich)
These sandwiches are a new interpretation of the classic BLT. Pancetta is Italian cured bacon; substitute domestic cured bacon, if necessary. You can prepare the mayonnaise mixture and cook the pancetta up to one day ahead.


  • 2 tablespoons light mayonnaise
  • 1 tablespoon minced shallots
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced fresh sage
  • 2 ounces pancetta, cut into 8 thin slices
  • Cooking spray
  • 8 (1-ounce) slices rustic sourdough bread, toasted
  • 4 medium Mr. Stripey tomatoes, each cut into 4 (1/2-inch-thick) slices
  • 1 cup arugula

Nutrition Information

  • calories 282
  • caloriesfromfat 28 %
  • fat 8.7 g
  • satfat 2.8 g
  • monofat 1.7 g
  • polyfat 4.1 g
  • protein 10.5 g
  • carbohydrate 41.9 g
  • fiber 3.5 g
  • cholesterol 13 mg
  • iron 3 mg
  • sodium 699 mg
  • calcium 44 mg

How to Make It

  1. Combine first 4 ingredients in a bowl, stirring well.

  2. Preheat oven to 400°. Arrange pancetta in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until crisp. Drain on paper towels.

  3. Spread mayonnaise mixture evenly over bread slices. Top each of 4 bread slices with 2 pancetta slices, 4 tomato slices, and 1/4 cup arugula. Top sandwiches with remaining 4 bread slices.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit