Open-Faced Tomato Sandwiches with Garlic Mayo & Pancetta

( Four Sandwiches, Total Time: about 20 minutes)

Sandwich Ingredients:

• 4 slices sourdough bread
• 2 large or 3 medium-sized tomatoes, sliced about 1/4-inch thick
• 4 to 6 slices pancetta (between 1 and 2 ounces, from the deli, sliced as thin as possible)
• 3 tablespoons melted butter
• salt and freshly ground pepper, to taste

Mayo Ingredients:

• 1/4 cup mayonnaise
• 1 tablespoon minced fresh tarragon
• 1 clove roasted garlic, crushed

notes: substitute prosciutto for the pancetta; use dill instead of tarragon; if using fresh garlic instead of roasted garlic, only use half of a clove.

-Preheat your oven to 350 degrees. Place the pancetta on a baking sheet lined with parchment. Bake until crispy, about 15 minutes. When the pancetta is cool enough to handle, roughly chop into small pieces.

-While the pancetta bakes, brush one side of each bread slice with the melted butter.

-Heat a grill pan (or a frying pan if you don't have a grill pan) over medium-high heat.

-Place the bread slices, buttered-side down, into the pan. Brush the tops with the remaining butter.

-Flip the bread when the bottoms just begin to get crispy. Toast the other side just until starting to crisp.

-Place the mayo and tarragon into a small bowl. Crush in the roasted garlic. Stir to combine.

To assemble the sandwiches:

-Lightly brush each slice of bread with the mayo. Arrange the tomato slices on top, overlapping as

necessary. Sprinkle the chopped pancetta on top of the tomatoes. Season with salt and freshly ground

pepper to taste.