Sandwiches with crispy Pancetta, eggs, lemon and herbs

This crispy pancetta and egg sandwich is out of this world. Easy to make, watch it instantly vanish!


4 sandwiches


20 minutes


8 to 12 minutes



  • 8 slices Fantino & Mondello Pancetta
  • 6 eggs, hard-boiled and peeled
  • 80 ml (1/3 cup) mayonnaise
  • Zest and juice from ½ lemon
  • 30 ml (2 tbsp) chives, chopped
  • 30 ml (2 tbsp) Italian parsley, finely chopped
  • 1 pinch paprika
  • Freshly ground salt and pepper
  • 8 slices country-style bread (or other bread of your preference)
  • 60 ml (1/4 cup) mayonnaise
  • 4 leaves Boston lettuce, washed and drained
  • 12 slices tomato


  1. Preheat the oven to 220 °C (425 °F). Line a baking sheet with parchment paper and arrange the pancetta slices on top. Bake in the oven for 8 to 12 minutes, or until the pancetta is golden and crispy. Set aside on a plate.
  2. While the pancetta is cooking, use a fork to break up the eggs in a bowl. Mix in the mayonnaise, lemon zest and juice, chives, parsley and paprika. Add salt and pepper and stir well. Set aside.
  3. Toast the bread and spread with mayonnaise. Top 4 slices of toast each with a lettuce leaf. Add the tomato, egg mixture and pancetta. Close the sandwiches and serve immediately.

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