These are BLTs with a twist: pancetta, mizuna or arugula, and a light and fresh aioli made with green garlic.
|1⁄4 c||olive oil|
|2 T||green garlic (chopped)|
|1⁄4 t||salt (coarse)|
|3⁄4 c||mayonnaise (divided)|
|2 t||lemon juice|
|6 oz||pancetta (thinly sliced)|
|12 sli||bread (preferably brioche, lightly toasted)|
|1 bn||mizuna (or arugula, washed and dried, torn)|
|3||tomatoes (large, sliced into 1/4-inch rounds)|
Preheat oven to 450˚F.
In a food processor, blend the olive oil, green garlic, and salt. Add 2 tablespoons of the mayonnaise and blend well. Transfer to a small bowl and whisk in the rest of the mayonnaise and the lemon juice.
Arrange the pancetta on two rimmed baking sheets in a single layer. Bake about 10 minutes, until crisp. Transfer to paper towels to drain.
Place toasted bread on a work surface and spread each slice with aioli. Arrange the mizuna on 6 of the slices of toast, then top with the tomatoes, then pancetta. Top with the remaining slices of toast, aioli side down. Slice each sandwich in half, and serve.