Ino's Pancetta, Lettuce, and Tomato Sandwich

Name: Ino's Pancetta, Lettuce, and Tomato Sandwich
Yield: Serves 4
Ingredients: 1 recipe Lemon Aioli; 8 ounces pancetta, sliced into 16 1/4-inch-thick slices; 1 tablespoon extra-virgin olive oil for drizzling over the tomatoes; 2 or 3 ripe tomatoes, core end discarded, sliced into 1/4-inch-thick slices; 1/2 teaspoon kosher salt; 8 slices white or whole-wheat sourdough bread; 1 garlic clove, peeled; Approximately 2 cups arugula leaves, loosely packed (about 1 to 1 1/2 ounces)

By Nancy Silverton and Teri Gelber

March 29, 2010

Ino's Pancetta, Lettuce, and Tomato SandwichCookbook cover image courtesy of Random House

My favorite American sandwich is a BLT, yet it almost didn't make it into this book; the world doesn't need another recipe for it. But after eating at 'ino, a tiny sandwich shop in Greenwich Village in New York, I decided their version—a PLT—was a different story. P is for pancetta, sold at Italian delis and upscale markets. Cut from a large salami-like roll, it is the Italian version of bacon, unsmoked and cured with salt and spices. This is strictly a seasonal sandwich; I forbid you to make it at any time except when tomatoes are at their prime—ripe, juicy, and sweet.

Recipe notes

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