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1
1/2 c. all-purpose flour
1/2
c. cornmeal
salt
and pepper to taste
3
eggs, lightly beaten
4
green tomatoes, sliced ¼” thick
1/4
c. olive oil, plus more for brushing
8
oz. pancetta (pronounced pan chétta), thickly sliced (bacon), cooked until crispy and drained.
Keep fat in skillet.
8,
1/2” thick slices country-style bread
6
oz. thinly sliced provolone cheese
1
cup baby arugula 1/4 c. oil
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Directions
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Fry
pancetta. Put in three separate bowls: 1 c. flour; 1/2 c. cornmeal, salt ‘n
pepper; beaten eggs. Salt and pepper tomato slices. Then dredge in flour; dip into egg mixture (allow extra to drip off), and dredge in cornmeal mixture. Place on plate. Add 1/4c. oil to skillet
with Pancetta fat and heat. Fry tomatoes in batches, turning once, until golden,
2-3 mins. per side; add more fat to pan as needed.
Preheat
Panini press or George Foreman grill. Brush one side each slice of bread with oil and place oiled side down.
Place cheese on half of bread slices; top with pancetta, 2-3 tomato slices and one of the remaining slices of bread,
oiled side up. Cook on press or grill until bread is golden and cheese is melted,
3-5 mins. Transfer to cutting board. Place
1/4 c. arugula inside each sandwich; cut in half and serve. |
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