PLT's - Pancetta, Lettuce & Tomato
• 2 tablespoons low fat mayonnaise (we used Hellmann's®)
Combine first 4 ingredients in a bowl, stirring well.
Preheat oven to 400°. Arrange pancetta in a single layer on a baking sheet coated with cooking spray or lined with nonstick release foil. Bake at 400° for 8 minutes or until crisp. Drain on paper towels.
Spread mayonnaise mixture evenly over bread slices. Top each of 4 bread slices with 2 pancetta slices, 4 tomato slices, and 2 small butter lettuce leaves.
Per Serving: 222 Calories; 4g Fat (15.6% calories from fat); 10g Protein; 37g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 835mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
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