The ‘Pat’: Pancetta, Arugula and Tomato with Aioli

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4

May 19, 2009 Published in the July 2006 issue of Portland Monthly

For this course, make sure your coals are medium-hot so that you can quickly grill the pancetta and focaccia. If your coals are too hot, you may want to consider grilling these items on the cooler, outer edges of the grill.

For the aioli:

1 large egg yolk

1-2 cloves garlic, peeled and minced

1 tsp Dijon mustard

Juice of 1/2 lemon

1 cup extra virgin olive oil

Salt and pepper to taste

1. Combine the egg yolk, garlic, mustard and lemon juice in a food processor and blend for 20 seconds. With the processor motor still running, slowly add the olive oil in a thin stream.? Mix until fully blended, about 15-20 seconds. Season with salt and pepper to taste. Set aside.

For the sandwich:

15 slices of pancetta (rolled or slab,1/6-inch thick)

1 round artisanal focaccia (about 12 inches in diameter)

Olive oil to taste

Aioli (see above)

6?oz arugula, thoroughly washed

2-3 heirloom tomatoes, sliced

1/2-inch thick

Salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Place the pancetta on a sheet pan and roast in the oven 10-12 minutes, until it is just about to crisp.?

3. Remove pancetta from the oven and finish on the grill for an additional 1-2 minutes or until crispy. Set aside.

4. Slice the focaccia in half horizontally and lightly brush the inside of each half with olive oil.?

5. Place both halves inner side down on the grill and cook until lightly toasted on the outside, about 30-60 seconds.?Set aside.

4. Liberally spread the aioli on each grilled side of focaccia, then layer the the arugula, tomatoes and pancetta between the two halves of bread.

5. Slice into smaller sandwiches.

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