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BLT sandwich (pancetta, arugula, tomato)


15 minutes


2 hours



BLT sandwich (pancetta, arugula, tomato)
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2 trays of 300 g (10 oz) of grape tomatoes
60 ml (4 tbsp.) extra-virgin olive oil
15 ml (1 tbsp.) sea salt
15 ml (1 tbsp.) granulated sugar
7 ml (1/2 tbsp.) fresh rosemary, stems removed, finely chopped
Freshly ground black pepper
150 g (5 oz.) pancetta, thinly sliced
60 ml (4 tbsp.) mayonnaise
15 ml (1 tbsp.) pesto
8 slices of Belgian country-style bread  
1 garlic clove, peeled, cut in half, degermed
40 g (1 1/2 oz.) arugula


  1. Preheat the oven to 80°C (175°F).
  2. Cut the grape tomatoes in half, lengthwise.
  3. Place on a baking sheet, cut side up.
  4. Brush the tomatoes with oil.
  5. In a small bowl, mix together the salt, sugar and rosemary; add some ground pepper.
  6. Stir and season the tomatoes.
  7. Cook in the oven for 2 hours.
  8. Approximately 30 minutes before the end of the tomatoes’ cooking time, place the slices of pancetta on a baking sheet.
  9. Place in the oven to warm for 15 minutes.
  10. Remove the tomatoes from the oven; set aside to cool for 15 minutes.
  11. Meanwhile, in a bowl, mix together the mayonnaise and pesto.
  12. Toast the slices of bread in a toaster. Rub each slice of bread with the cut side of garlic.
  13. Spread some pesto mayonnaise on the slices of bread.
  14. Make the sandwich, layering first some arugula, then the dried tomatoes and finally the pancetta.
  15. Top with a slice of bread.
  16. Serve immediately.

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