Sandwiches with crispy Pancetta, eggs, lemon and herbs

Name: Sandwiches with crispy Pancetta, eggs, lemon and herbs
Prep time: 20 s
Cook time: 12 s
Total time: 32 s
Yield: 4
Ingredients: 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

Whole cooked pancetta – Mild

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

Portions

4 sandwiches

Preparation

20 minutes

Cooking

8 to 12 minutes

INGREDIENTS

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

PREPARATION

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.
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.
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.