Roasted Tomato Mozzarella Sandwich with Pancetta and Calabrese

Family Favorite!

My family loves sandwiches. If it were up to them, they would eat sandwiches everyday. Because of their sandwich addiction, I have hundreds of sandwiches in my arsenal.

I must be prepared at all times to create sandwich goodness in this house.

My Roasted Tomato, Mozzarella Sandwich with Pancetta and Calabrese is one of Big Goo's favorite sandwiches, and here's some of the reasons he always request this sandwich. 

Think about it, we have pancetta, that has been fried, creating a crispy, salty, bite! Next, I take calabrese and turn it into basically, salami chips. 

Finally, I take baby grape tomatoes, coat them in olive oil, add a little smoked apple-wood salt, black pepper, garlic powder, and a little oregano.

Roast the tomatoes until they start to pop!  Bare with me people, we're just getting started!

I then made a creamy spread to put on the sandwich. I took some cream cheese, grilled artichokes, avocado, lemon juice and zest, and whipped the ingredients in my Ninja until nice and creamy! 

After slathering the creamy spread on both sides of the split Ciabatta, I placed fresh, sliced, mozzarella cheese on top and broiled it for just a few minutes to melt the cheese.

Now it's time to assemble the rest of the ingredients.  Place the calabrese, pancetta, and tomatoes on top of the melted mozzarella. Finish off the sandwich with some peppery arugula.

Now, although it may appear to be a lot of work to make this sandwich, believe me, it's worth it.

Don't let my many descriptive words scare you, I just love to hear myself talk...lol, now what you waiting for, get to getting people, and make this sandwich!

It's time for me to Eat!

Roasted Tomato Mozzarella  Sandwich with Pancetta and Calabrese

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6

Ingredients:

1 ciabatta loaf
6 ounces yellow grape tomatoes
6 ounces red grape tomatoes
1 mozzarella ball
6 ounces pancetta
6 ounces calabrese
1 avocado
4 ounces Philadelphia Cream Cheese, room temperature
1 lemon, zested, juiced
1/2 cup grilled artichokes
pinch of applewood smoked sea salt
pinch of crushed oregano
pinch of garlic powder
pinch of black pepper
extra virgin olive oil
arugula

Directions:

Preheat oven to broil.

Add tomatoes, sea salt, oregano, garlic powder, black pepper and about 2 tablespoons of olive oil to a baking sheet, mix well.

Broil for about 10-15 minutes, turning occasionally or until tomatoes began to pop! Remove from oven and set aside. 

Add about 1 tablespoon of olive oil to pan, add pancetta and fry for about 1 minute on each side, remove, drain and set aside. Add calabrese to pan and fry for about 1 minute on each side, remove, drain and set aside. Reserve cooking oil.

In a blender add artichokes, avocado, lemon zest and juice, cream cheese, and a little black pepper, mix well.

Add about 2 tablespoons of reserved oil and blend until nice and creamy.

To Assemble sandwich, slice ciabatta in half, coat with creamy spread on both sides. Top one side with sliced mozzarella cheese, broil for about 5 minutes or until cheese melts.

Place Calabrese, pancetta, roasted tomatoes on top of mozzarella. Top with arugula, slice and serve.