Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches

Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.


4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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


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


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.


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

Jeanne Thiel Kelley,

Cooking Light

August 2008
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