Maple-Brown Sugar Pancetta BLT with Avocado and Basil Aioli - Sensei Farms
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yields
1
Directions
Preheat oven to 375°F
Line a baking sheet with foil and arrange pancetta slices in a single layer on top. Bake for 18 to 20 minutes or until almost crispy
Meanwhile, combine brown sugar and maple syrup in medium mixing bowl and whisk thoroughly. Set bowl on top of oven while pancetta is baking to keep warm until ready to use
In the bowl of a food processor or by hand combine the garlic, salt, and lemon juice and let sit for 5 to 10 minutes. Add the basil and mayonnaise and pulse or stir to combine. Adjust seasoning as needed
When pancetta is ready, brush each slice with a generous amount of maple-brown sugar glaze, and bake for an additional 5 to 8 minutes, being careful not to burn. Remove from oven and let cool for at least 10 minutes before serving
To build sandwiches begin by spreading 1 to 2 tablespoons of basil aioli on both sides of toasted sourdough
Top bottom slice with 1/4th of sliced avocado, some butter leaf lettuce, 2 thick slices of beefsteak tomato (seasoned to taste with salt and pepper), 1/4th of the glazed pancetta, and top slice of toasted sourdough
Serve immediately. Any additional aioli can be stored covered in the refrigerator for up to 3 days
Ingredients
8 ounces pancetta, sliced thin (ask the deli attendant to slice for you if possible)
1/4 cup + 2 tbsp light brown sugar
1/4 cup pure maple syrup
3 fresh garlic cloves, minced
1/2 tsp kosher salt
2 tbsp fresh lemon juice
1/2 cup fresh basil, finely chopped
1 cup mayonnaise
8 thick cut sourdough, toasted
2 beefsteak tomatoes, sliced thick
to taste kosher salt
to taste freshly cracked black pepper
1 head butter lettuce, core removed, leaves divided, washed and patted dry
