Pancetta, Avocado, and Romaine Lettuce Sandwich

Ingredients:

Sandwich

• 8 slices Italian sesame bread, sliced ​​diagonally
• 250 g pancetta, thinly sliced
• 2 ox heart tomatoes, cut into wide slices
• 1 romaine lettuce heart
• 1 ripe avocado, sliced ​​into strips and sprinkled with lime juice to prevent browning

Aioli with Pecorino Romano

• 1 small clove of garlic
• 1.5 tbsp lemon juice
• 1 teaspoon mustard
• A pinch of sugar
• 2 large egg yolks
• 1/2 cup canola oil
• 2 tbsp. l. grated pecorino romano cheese

Preparation:

1. In a large nonstick skillet over medium heat, fry the pancetta in batches until crisp, 3-4 minutes per side. Drain on paper towels.
2. For the aioli saucePulse the garlic in a food processor. This will not only chop the garlic but also flavor the mixing bowl. Then add the lemon juice, mustard, sugar, and egg yolks. Season with salt and pepper. Blend for about 10 seconds until combined.
   
   Then slowly add the vegetable oil, continuing to blend. Scrape down the sides of the bowl, add the Pecorino Romano cheese, and blend for another 10 seconds. Taste and adjust the flavor, adding more lemon juice, salt, and pepper if needed.
3. Lightly toast the bread. Spread a little aioli on each slice of bread. Top with 2 slices of tomato, a few slices of avocado, 2 slices of crispy romaine, and 3-4 slices of crispy pancetta. Enjoy!