Pancetta, Arugula, and Tomato Sandwiches with Green Garlic Aioli

Image: 
Season: 
Summer
Featured: 
Yes
Yield: 
6 Sandwiches
Ingredients: 

Aioli:
1/4 cup extra-virgin olive oil
2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
1/4 teaspoon fleur de sel or coarse kosher salt
3/4 cup mayonnaise, divided
2 teaspoons fresh lemon juice
Sandwiches:
6 oz. thinly sliced pancetta
12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
1 large bunch arugula, torn into 2-inch pieces
3 beefsteak tomatoes, cut into 1/4-inch-thick rounds
 

Directions: 

For aioli: Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
For sandwiches: Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
Spread with toast with aioli. Divide arugula among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.