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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat panini grill. | 2. Unroll the pancetta slices and cut into 4-inch lengths. Put the pancetta in a skillet and cook over moderate heat until it renders much of its fat and begins to crisp, about 10 minutes. Drain in a sieve. | 3. In a small bowl, stir the basil into the mayonnaise. | 4. Butter one side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up. | 5. Cook in panini grill until nicely browned (2-3 minutes). | 6. Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and romaine leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	3/4		sliced	18.9125	0.0	4.2075	0.1062
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
bread	8			-	-	-	-
butter			unsalted	-	-	-	-
tomato	12	slices		43.2	9.336	2.112	0.48
black pepper			ground	-	-	-	-
romaine lettuce heart	1		separated	18.9125	0.0	4.2075	0.1062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.