American · United States
Sourdough BLT with Pancetta and Bagna Cauda Spread
A refined BLT sandwich featuring house-cured pancetta and a warm bagna cauda spread on sourdough bread.
60 minutes1 servings
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Ingredients
Method
- Cure pancetta by rubbing with 1/2 tsp salt and 1/4 tsp black pepper, then refrigerate for 48 hours.
- Prepare bagna cauda by heating 2 tbsp olive oil in a saucepan, add 2 cloves garlic and 3 anchovy fillets, cook until fragrant, then remove from heat.
- Toast sourdough slices until golden brown.
- Spread bagna cauda on one side of each bread slice.
- Layer lettuce, tomato, and cured pancetta on one slice of bread.
- Top with the second slice of bread and press gently.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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