Here’s an updated version of an old classic.
- Fresh Italian Sandwich Bread
- Tomatoes – the key to this sandwich, so be sure they’re juicy. ripe and flavorful. I usually buy Campari or Amorosa. I’d grown my own, but I have the brownest thumb on the planet.
- Fresh Basil
- Olive Oil
- Salt and Pepper
- Ripe Avocado
- Red Onion
- Fresh Mozzarella and/or Sliced Provolone – I do both because there are differing cheese palates at our table.
Slice the tomatoes.
Arrange tomatoes in a shallow dish and drizzle with olive oil.
Season with salt and pepper.
Sprinkle with torn basil leaves. Set this aside and the tomatoes
will get nice and juicy and the basil will wilt a bit.
Cut all the way around the avocado and twist it gently to separate the halves.
Cut into wedges.
Remove the peel.
Slice a red onion into rings.
Set avocado and onion aside for serving.
Slice the mozzarella and set it aside for serving, along with the provolone.
Heat a large skillet over medium heat and arrange pancetta evenly in the pan.
Fry over medium heat, turning or rearranging occasionally, until it’s slightly crispy.
Drain on paper towels.
This is a fix-it-yourself thing here. Set out bread and toaster, tomatoes, pancetta, cheese, lettuce, onion and avocado.
Bread can be toasted if you like.
Pile it on!