BLT Panini with Pesto Mayonnaise

ingredients

2 cp. packed fresh basil leaves
6 tb. finely grated Parmesan cheese (about 2 oz.)
1/4 cp. pine nuts, toasted
1 garlic clove
1/2 tsp. salt
1/4 cp. (or more) olive oil
3/4 cp. mayonnaise
3 3oz. pkgs. thinly sliced pancetta
4 large tomatoes, cut into 1/4 inch slices
12 1-inch-thick slices brioche or other egg bread
3 cp. lightly packed arugula (about 1 1/2 oz.)

directions

Coarsely chop basil leaves, Parmesan cheese, toasted pine nuts, garlic clove and salt in a food processor. With machine running, gradually add 1/4 cup oil and puree. Transfer pesto to medium bowl. Season with pepper. Whisk mayonnaise into pesto. Preheat oven to 325°. Divide pancetta slices between 2 rimmed baking sheets, overlapping pancetta slightly, if necessary. Roast until slices shrink and turn pale golden brown, about 30 minutes. Cool slightly. Sprinkle tomato slices with pepper. Toast bread. Spread 2 tb. pesto mayonnaise over each bread slice. Arrange half of pancetta slices over 6 bread slices. Top with arugula, tomato, and remaining pancetta, then remaining bread slices.

Source: Angela Flournoy

reviews

by Anne, October 5, 2008

The Pesto Mayo is incredible! Goes great on turkey or chicken sandwiches with a crusty ciabatta or just good old french bread. You will want to keep this handy to up the vibe on sandwiches. Also good on pork chops (coat & bake) or chicken!