The Ultimate BLT Sandwich: Roasted Tomato and Crispy Pancetta on Focaccia

Name: The Ultimate BLT Sandwich: Roasted Tomato and Crispy Pancetta on Focaccia
Prep time: 1 h 15 min
Total time: 16 h
Yield: 6 serving(s)
Ingredients: 2 1/2 c. warm water (between 100°F and 110°F); 1 (1/4-ounce) package active dry yeast; 2 tsp. sugar; 5 c. all-purpose flour, spooned and leveled; 1 tbsp. kosher salt; 2 tbsp. fresh thyme, chopped; 7 tbsp. olive oil, divided; 2 tbsp. unsalted butter, at room temperature; 2 tsp. flaky sea salt; 6 large Roma tomatoes, halved lengthwise; 3 cloves garlic, skins on; 2 thyme sprigs; 3 tbsp. olive oil; Kosher salt and freshly ground black pepper; 1/2 c. mayonnaise; 1/2 tsp. smoked paprika; 1/4 lb. thinly sliced pancetta (about 12 slices); 1/2 c. red wine vinegar; 1/2 tsp. kosher salt; 1/4 tsp. fennel seeds; 1/2 red onion, thinly sliced; 3 c. loosely packed (1 1/2 ounces) arugula

This incredible sandwich is worth every effort.

By Charlyne MattoxPublished: May 8, 2023

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focaccia with roasted tomatoes and crispy pancetta

Becky Luigart-Stayner

Yields:

6 serving(s)

Prep Time:

1 hr 15 mins

Total Time:

16 hrs

Some sandwiches are quickly assembled and quickly eaten, more for nourishment than enjoyment. And then there are the sandwiches that are meant to be savored. These are ones worth putting a little time and effort into making.

This is one of those sandwiches. You can buy focaccia at many supermarkets, but it's really best fresh out of the oven. You can treat that homemade bread right with quick-pickled onions, oven-roasted heirloom tomatoes, a bed of fresh greens, and some crispy pancetta.

This is no ordinary BLT. This is heaven on a plate.

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Ingredients

For the focaccia:

2 1/2 cups warm water (between 100°F and 110°F)
1 (1/4-ounce) package active dry yeast
2 tsp. sugar
5 cups all-purpose flour, spooned and leveled
1 Tbsp. kosher salt
2 Tbsp. fresh thyme, chopped
7 Tbsp. olive oil, divided
2 Tbsp. unsalted butter, at room temperature
2 tsp. flaky sea salt

For the tomato, mayonnaise, and pancetta filling:

6 large Roma tomatoes, halved lengthwise
3 cloves garlic, skins on
2 thyme sprigs
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 tsp. smoked paprika
1/4 lb. thinly sliced pancetta (about 12 slices)

For the pickled onions:

1/2 cup red wine vinegar
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. fennel seeds
1/2 red onion, thinly sliced
3 cups loosely packed (1 1/2 ounces) arugula

Directions

1. Step 1Make focaccia: Whisk together water, yeast, and sugar in a bowl or measuring cup. Let stand at room temperature until foamy, 4 to 6 minutes. (If it doesn’t foam, discard and start again.) Whisk together flour, kosher salt, and thyme in a bowl. Add yeast mixture and stir until there are no longer any dry spots. Coat a large bowl with 5 tablespoons oil. Add dough and turn to coat. Cover and refrigerate for at least 12 hours and up to 24 hours.
2. Step 2Butter the bottoms and sides of a metal 9- by 13-inch baking pan; freeze 15 minutes. Add remaining 2 tablespoons oil to pan. Turn dough over on itself a few times to deflate then transfer to prepared pan. Cover pan with a dish towel and let sit at room temperature until doubled in size, 2 to 3 hours.
3. Step 3Preheat oven to 450°F. Press dough lightly with fingers to make indentations. Sprinkle dough with flaky sea salt. Bake, until golden brown and cooked through, 25 to 30 minutes. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
4. Step 4Make tomato, mayonnaise, and pancetta filling: While the dough is proofing, heat oven to 350°F. Combine tomatoes (cut sides up), garlic, thyme, and oil in an 8- by 8-inch baking dish. Season with salt and pepper. Bake until soft and just starting to deflate, 1 1/2 to 2 hours; cool to room temperature. Transfer garlic to a cutting board. Discard root ends and skins and finely chop cloves. Combine garlic, mayonnaise, and paprika in a bowl. Season with pepper.
5. Step 5Place pancetta in a single layer on rimmed baking sheets. Bake, turning once, until crisp, 15 to 20 minutes. Transfer to a wire rack to cool.
6. Step 6Make pickled onions: Combine vinegar, sugar, salt, and fennel seeds in a small saucepan. Bring to a boil then remove from heat. Add onion and cool to room temperature.
7. Step 7Assemble sandwiches: Drain onions. Cut focaccia into 6 squares, then halve each square. Spread mayonnaise mixture on the six bottom pieces of bread. Top with arugula, tomatoes, pancetta, and onions, dividing evenly. Sandwich with remaining bread.