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Peach, Pancetta, Lettuce, and Tomato Sandwiches

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Serves 4

  • by Melissa Pellegrino from Fine Cooking
    Issue 112

In this riff on a BLT, pancetta stands in for bacon and peaches add a sweet note. Use pre-sliced pancetta—it’s very thin and cooks up quickly.

  • 8 oz. thinly sliced pancetta
  • 1 18-inch baguette
  • 1 to 2 Tbs. mayonnaise
  • 2 medium ripe tomatoes (6 oz. each), thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 large ripe peach, pitted and thinly sliced
  • 4 leaves Boston lettuce

Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate.

Halve the baguette lengthwise. Put the bread cut side up on the oven rack and broil until golden, about 1 minute.

Spread the mayonnaise on the bottom half of the baguette. Lay the tomato slices over the bread and season lightly with salt and pepper. Top with the peach slices, pancetta, and then the lettuce leaves. Replace the top half of the bread, cut the sandwich into 4 pieces, and serve.

Serving Suggestions

Serve with a simple side of Pan-Seared Summer Squash with Crisp Rosemary.

nutrition information (per serving):
Calories (kcal): 400; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 5; Protein (g): 18; Monounsaturated Fat (g): 7; Carbohydrates (g): 44; Polyunsaturated Fat (g): 3; Sodium (mg): 1050; Cholesterol (mg): 40; Fiber (g): 3;

Photo: Scott Phillips

Fabulous! I had to use capocollo because it was all I could find and it was probably about 3 to 4 oz instead of 8. (I think prosciutto would work equally as well too.) These were easy, light and the flavors all blended together really well. A good baguette is essential with these.

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