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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches

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.

Cooking Light AUGUST 2008

  • Yield: 4 servings (serving size: 1 sandwich)

Ingredients

  • 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

Preparation

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.

Note:

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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 28%
  • Fat: 8.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 4.1g
  • Protein: 10.5g
  • Carbohydrate: 41.9g
  • Fiber: 3.5g
  • Cholesterol: 13mg
  • Iron: 3mg
  • Sodium: 699mg
  • Calcium: 44mg
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Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches recipe

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