Open-Faced Heirloom Tomato Sandwich with Smoked Mozzarella and Pancetta
Wait for summer to make this sandwich--a gooey mess of melted mozzarella, pancetta and tomatoes on crunchy, home-made bread. If you have some peppery extra-virgin olive oil on hand, now is the time to use it.
Directions Preheat the oven to 350 degrees Arrange the pancetta slices on a baking sheet and place on the middle rack in the oven for approximately 20 minutes until they're cooked through but not crispy. Toast or grill the bread Put the mozzarella slices on top of the bread and heat under the broiler for a minute or two, until the cheese melts. Layer with the arugula leaves, the pancetta, the tomatoes, basil, and add a splash of oil. Finish with a drizzle of balsamic vinegar and a few grindings of pepper.
Note: This sandwich tastes really special on home-made bread. I make mine from an incredibly easy recipe that was published in the January 2008 issue of "Cooks Illustrated". The recipe is available on-line at erincooks.com.
