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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from My Bread by Jim Lahey.
Servings: 2 sandwiches
6 slices (60 grams) pancetta sliced thin
Stecca or other baguette-style loaf, cut in two and split
1 (70 gram) firm mango, not too soft or sweet, preferably the green Thai variety, peeled and very thinly sliced
2 pinches hot red chile powder
4 large (about 2 grams) fresh basil leaves
Preheat the oven to 400°F.
Lay the pancetta slices in a single layer on a nonstick or parchment paper-lined baking sheet. Roast until the slices are crisped and the fat is melted, 12 to 16 minutes, depending on how fatty the meat is. Remove from the oven and let cool on a rack, with one end of the pan slightly elevated so the fat drains to the other end.
Layer each sandwich with half of the pancetta and sliced mango. Finish with a light sprinkle of chile powder and the basil leaves. Serve immediately.