Pancetta Lettuce and Tomato Sandwich- Allergen-Free

1/2 cup mayonnaise

2 tsp Thai Kitchen red curry paste (more if desired)

2 TBL capers

1/4 cup red onion, diced small

2 ripe tomatoes, sliced

2 cups arugula or mixed baby greens

8 slices Bella Gluten-Free Multigrain Sandwich Bread or 4 Multigrain Rolls, lightly toastedO

Prep:
None

Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Prepare one package of  Bella Gluten-Free Multigrain Sandwich Bread  according to the loaf bread or roll directions.

• Cut pancetta slices in half and lay them on the prepared baking sheet. Bake 10 minutes or until pancetta is crispy.

• In a small bowl, mix together mayonnaise, curry paste, capers and onion. Set aside.

• Slice bread or cut rolls lengthwise. Toast lightly if desired. Add 1 tablespoon of curry mayonnaise to each of the bread slices.

• Evenly divide pancetta, tomato slices and arugula between bread slices.

Chef’s Notes:
Use a 4" cake pan to make a perfect sandwich size roll or a baguette pan for a long crust loaf. Either way you are in for a treat!