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Panino “PMB” (pancetta, mango, basil) Sandwich

Prep Time
---
Cook Time
12-16 min
Calories
---
Servings
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Recipe courtesy of Jim Lahey, Sullivan St Bakery, New York, NY

*Stecca: sour, nutty baguette with a light brown crust and irregular crumb | Stiraro: made from bianco pizza dough, 12 inches, soft and chewy with a thin crust coated with olive oil and lightly salted.

**12 count round (green/red) mangos yield 6.77 ounces each. 12 count flat (yellow) mangos yield 9.23 ounces each. One cup 3/8” diced mango weighs 6.35 ounces.

Ingredients

  • 6 Slices (2 oz/60g)
  • Pancetta Sliced Thin Stecca or Stirato Bread*
  • 2½ oz (70g) Thinly Sliced Firm Ripe Fresh Mango, Preferably Honey Variety**
  • 2 Pinches Hot Red Chile Powder
  • (2g) Large Fresh Basil Leaves

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Instructions

TO PREPARE PANCETTA:

  1. Preheat oven to 400 degrees F.
  2. Lay pancetta slices in a single layer on a nonstick or parchment paper-lined baking sheet.
  3. Roast until slices are crisped and fat in melted, 12 to 16 minutes, depending on how fatty the meat is.
  4. Remove from oven and let cool on rack, with one end of pan slightly elevated so fat drains.

TO ASSEMBLE:

  1. Layer each sandwich with half of the pancetta and sliced mango.
  2. Finish with a light sprinkle of chile powder and basil leaves. Serve immediately.
Categories: Lunch & Dinner, Snacks
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