Open-Faced Tomato Eggplant Sandwich With Pancetta
User Reviews
5
Open-Faced Tomato Eggplant Sandwich With Pancetta
Description
The sandwich preparation begins by marinating sliced tomato with garlic, olive oil, sea salt, pepper, and oregano to soften and infuse herbs. Eggplant is sliced thin, lightly coated with seasoned flour, then pan-fried to a light golden color ensuring a tender interior with a subtle crust. Pancetta slices are fried until crisp in the same skillet, leaving flavorful fat behind.
The sourdough slices are toasted before layering with the red pesto as a base spread. Toppings of the marinated tomatoes, crispy pancetta, and fried eggplant complete the sandwich. This combination yields a harmony between the earthy eggplant, savory pancetta, and bright tomato marinade, with a touch of herbal complexity from oregano and red pesto.
This sandwich works well as a flavorful lunch or light dinner option, balancing protein and vegetables. Substitutions like olive tapenade or sun-dried tomatoes can replace the pesto if unavailable, and prosciutto may be used instead of pancetta, added uncooked for a different texture and flavor.
For convenience, the sandwich is quick to assemble after prepping ingredients and suitable for those seeking a layered, open-faced bread dish with Mediterranean-inspired ingredients. Nutritional information will vary depending on the pancetta or bacon choice, and ingredient substitutions will affect the final taste.
Ingredients
- 2 sourdough bread slices
- ½ eggplant sliced very thin, medium
- 1 tomato ripe
- 1 garlic
- 1 oregano or dried oregano, fresh sprig
- 2 oz pancetta thick slice, or thick bacon cut in strips or cubed, smoked
- 2 tablespoons red pesto
- ½ cup all-purpose flour
- ⅓ cup extra virgin olive oil total, you might not use all of it
- salt sea salt
- black pepper freshly ground
Instructions
- Slice the tomatoes and add to a plate. Slice the garlic and place it on top. Pour two tablespoons of extra virgin olive oil all over. Season with sea salt and freshly ground pepper. Add some oregano leaves on top. Let tomatoes marinade while you prepare the rest of the ingredients.
- Slice the eggplant into thin slices.Season the flour with a pinch of sea salt, stir, and add to a plate. Lightly dust the eggplant slices on both sides.
- Add two-three tablespoons of olive oil to a skillet and place on medium-high heat. When the oil is hot but not smoking, fry the eggplant slices until they get a light golden color on both sides, about 2 minutes.Transfer slices to paper towels to absorb the oil and set aside.
- Wipe the skillet clean and place it on medium-high heat. Slice the pancetta and fry until golden crispy about 3-4 minutes. Remove pancetta from the skillet and set aside with the eggplant. Don't clean the skillet from the pancetta fat.
- Drizzle some olive oil on top of the bread slices. Using the same skillet over medium-high heat toast the bread slices until golden.
Assemble
- Spread about a tablespoon of red pesto on a bread slice. Stack 3-4 eggplant slices with a couple of tomato and garlic slices. Break the burrata into pieces and place them on top. Add half of the pancetta and pour some leftover tomato marinade and oregano leaves all over. Enjoy!
Notes
- If red pesto isn't available, olive tapenade, halved pitted kalamata olives, or chopped sun-dried tomatoes can be used as a substitute.
- Dried oregano can replace fresh oregano if needed without greatly changing the flavor.
- Fresh mozzarella is an acceptable replacement for burrata cheese in this recipe.
- Alternatives to smoked pancetta include smoked thick bacon, guanciale, or prosciutto; prosciutto is best served uncooked to maintain its delicate texture.
- Toasting the bread in a little olive oil enhances flavor and texture.
- Nutrition facts may vary based on the specific meats used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 49g | 75% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 20mg | 7% |
| Sodium | 333mg | 14% |
| Potassium | 510mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 12mg | 13% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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