PLT's - Pancetta, Lettuce & Tomato
Serve with baked chips if desired.

Servings: 4

• 2 tablespoons low fat mayonnaise (we used Hellmann's®)
• 1 tablespoon minced shallots
• 2 teaspoons Dijon mustard
• 1/2 teaspoon minced fresh sage
• 2 ounces pancetta, cut into 8 thin slices
• Cooking spray
• 8 (1-ounce) slices rustic sourdough bread, toasted
• 4 medium tomatoes, each cut into 4 (1/2-inch-thick) slices
• 8 small leaves butter lettuce

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.
Top sandwiches with remaining 4 bread slices.

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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