Ingredients
- 2 cups basil leaves
- 2 ounces Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 1 garlic clove
- 1/2 teaspoon salt
- 3/4 cup mayonnaise
- 3 (3 ounce) packages pancetta (Italian bacon), sliced
- 4 tomatoes, sliced into 1/4 inch thick slices
- 12 (1 inch thick) slices brioche or other bread
- 1 1/2 ounces arugula (3 cups)
How to Make
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Step 1: In a food processor add the basil leaves and next 4 ingredients (-salt) and chop. With the machine running add the 1/4 cup oil and process until pureed. Transfer pesto to bowl and season with pepper and then whisk the mayonnaise until the pesto.
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Step 2: Preheat oven to 325 degrees F.
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Step 3: Divide the pancetta slices between 2 baking sheet and roast for 30 minutes or until slices shrink. Let cool.
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Step 4: Sprinkle the tomato slices with pepper.
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Step 5: Toast bread. Spread 2 tablespoons pesto mayonnaise over each bread slice. Arrange half of the pancetta slices over 6 bread slices. Top with arugula, tomato, the rest of the pancetta and then top with the bread slices.
We hope you enjoy this recipe!
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