Pancetta Sandwich with Pecorino Cream, Sundried Tomatoes and Arugula
This pancetta sandwich is a flavor-filled classic Italian panino recipe that pairs pancetta with pecorino cream, sundried tomatoes, and arugula.
Servings 1 person
Ingredients
For the pecorino cream
- 1 cup pecorino romano grated
- ¼ cup room temperature water see notes
For the Sandwich
- 1 schiacciata recipe optional - can use any bread
- 100 grams pancetta - sliced
- 6 sundried tomatoes see notes
- ⅔ cup arugula
Instructions
Make the pecorino cream
- Place the grated pecorino in a blender. Add the ¼ cup water and blend until a creamy consistency forms.
Make the sandwich
- Start by cutting the schiacciata bread in half. Spread the pecorino cream over the bread slices.
- Then, place the pancetta on the base of the sandwich. Top the pancetta with sundried tomatoes and arugula.
- Place the other piece of bread on top to form a sandwich. Serve and enjoy!
Video
Notes
- Start with ¼ cup water for the pecorino cream, but you may need to end up adding ⅔ cups if it needs to be thinned out a bit
- You may not use all the pecorino cream. Save it and use it for another sandwich! Or it would be delicious in pasta or on crostini
- I used about 6 sundried tomatoes, but it depends on the size of the tomatoes
- The size of this sandwich is about 6x5 inches