Pancetta, Tomato & Avocado Sandwich with Aïoli

Pancetta, Tomato & Avocado Sandwich with Aïoli
Photo by Scott Phillips


  • 2 large egg yolks
  • 1 large ripe avocado
  • 1 cup arugula, washed and spun dry
  • ¾ cup extra-virgin olive oil, preferably a mild one
  • 8 ½-inch-thick slices rustic, country-style bread, toasted
  • 3 small or 2 medium cloves garlic
  • 2 small or medium tomatoes, cut into ¼-inch-thick slices
  • + 3 more ingredients
    • 1 tsp. fresh lemon juice; more as needed
    • 12 thin slices pancetta
    • Kosher salt

Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. In a medium bowl, whisk the egg yolks and half of the mashed garlic. Whisk in the oil a few drops at a time. As the mixture begins to emulsify, add the oil in a slow stream. When the aïo...

View full recipe at Fine Cooking


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