Who doesn’t love a fresh, hearty sandwich for dinner on those summer nights when it feels (almost) too warm to turn on the stove? This sandwich, a play on the BLT, is especially satisfying; the pancetta and avocado give it some bulk and pair nicely. Add two slices of thick, rustic toast, and you’ve got a sandwich for supper that’s quick, cool, and delicious.
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You can use pasteurized eggs for the aïoli, if you like. Also, if you’re slicing the pancetta by hand, freezing it briefly first will firm it and make it easier to slice.
This is a delicious combination! I use bacon instead of pancetta, and add just a squeeze of lemon juice to the tomato and avocado. The aioli is yummy and really takes the sandwich up a notch!
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