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Open-Faced Tomato Eggplant Sandwich With Pancetta

This tomato eggplant sandwich has crispy pancetta, creamy burrata cheese, and sundried tomato pesto on toasted sourdough bread. 
Course Appetizer-snack, Dinner, Lunch
Cuisine Greek
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 618kcal
Author by Jenny | The Greek Foodie

Equipment

  • Skillet

Ingredients

  • 2 sourdough bread slices
  • ½ medium eggplant sliced very thin
  • 1 tomato ripe
  • 1 garlic
  • 1 fresh oregano sprig or dried oregano
  • 2 oz smoked pancetta thick slice, or thick bacon cut in strips or cubed
  • 2 tablespoons red pesto
  • ½ cup all-purpose flour
  • ⅓ cup extra virgin olive oil total, you might not use all of it
  • sea salt
  • freshly ground pepper

Instructions

  • Slice the tomatoes and add to a plate. Slice the garlic and place it on top. Pour two tablespoons of extra virgin olive oil all over. Season with sea salt and freshly ground pepper. Add some oregano leaves on top.
    Let tomatoes marinade while you prepare the rest of the ingredients.
  • Slice the eggplant into thin slices.
    Season the flour with a pinch of sea salt, stir, and add to a plate. Lightly dust the eggplant slices on both sides.
  • Add two-three tablespoons of olive oil to a skillet and place on medium-high heat. When the oil is hot but not smoking, fry the eggplant slices until they get a light golden color on both sides, about 2 minutes.
    Transfer slices to paper towels to absorb the oil and set aside.
  • Wipe the skillet clean and place it on medium-high heat.
    Slice the pancetta and fry until golden crispy about 3-4 minutes. Remove pancetta from the skillet and set aside with the eggplant.
    Don't clean the skillet from the pancetta fat.
  • Drizzle some olive oil on top of the bread slices.
    Using the same skillet over medium-high heat toast the bread slices until golden.

Assemble

  • Spread about a tablespoon of red pesto on a bread slice.
    Stack 3-4 eggplant slices with a couple of tomato and garlic slices.
    Break the burrata into pieces and place them on top. Add half of the pancetta and pour some leftover tomato marinade and oregano leaves all over.
    Enjoy!

Notes

  • If red pesto is hard to find you can spread an olive tapenade on the bread, halved pitted kalamata olives, or add a couple of chopped sundried tomatoes.
  • Instead of fresh oregano use dried oregano.
  • Substitute Buratta cheese with fresh mozzarella.
  • If you can't find smoked pancetta use smoked thick bacon, guanciale, or prosciutto.
  • If you opt for prosciutto, it is best not to cook it. It is a lovely ingredient that will taste amazing just as it is. Toast the bread only in a little olive oil.
 
Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 618kcal | Carbohydrates: 36g | Protein: 9g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 333mg | Potassium: 510mg | Fiber: 6g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 3mg