Italian-Style Green Tomato, Arugula, and Bacon Sandwich

Ingredients:

Mayonnaise with basil

• 1 cup loosely packed fresh basil leaves
• 0.5 cup mayonnaise
• 1 tbsp. freshly squeezed lemon juice
• 0.5 tsp Dijon mustard

Sandwich

• 16 slices smoked pork belly (recommended: pancetta, 0.3 cm thick)
• 8 slices of bread (look for the freshest and softest)
• 1 cup arugula

Fried green tomatoes

• 1 cup rice flour
• 1 large egg
• 1/4 cup sour milk or kefir
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 0.5 cup corn flour
• A pinch of cayenne pepper
• 8 green tomato slices, 2–2.5 cm thick (about 2 medium green tomatoes)
• Vegetable oil, for frying

Preparation:

1. Mayonnaise with basilCombine basil, mayonnaise, lemon juice, and mustard in a food processor. Blend until smooth. Season with salt and pepper and set aside.
2. Fry the baconPlace the pancetta slices (see Note) in a large nonstick skillet over medium heat and cook until crispy on both sides, about 3 minutes per side. Transfer to a paper towel-lined plate.
   
   
   Note
   
   Pancetta is rolled pork belly, which differs from bacon in its preparation method. Pork belly is cured with spices (such as paprika, juniper, and rosemary) and aged, while bacon is cured with salt and smoked. You can find bacon from any cut of pork in the supermarket aisle. Crispy fried bacon is used in dishes such as soups, sandwiches, and even sweets, such as bacon with maple syrup. Bacon fat can be used to fry eggs or sauté vegetables; it imparts more flavor and can be drained if needed.
3. Prepare the breading for the green tomatoesPlace 1/4 cup flour in a large shallow bowl. In a separate bowl, whisk together the egg, buttermilk, baking powder, and baking soda. In a third large shallow bowl, combine the remaining 3/4 cup rice flour, cornmeal, salt, and cayenne pepper and whisk to combine.
4. Dredge the tomatoes in flour, then dip them in egg, and finally coat them in the cornmeal mixture, shaking off any excess. Place the tomatoes on a wire rack set inside a rimmed baking sheet. Repeat with all the tomatoes.
5. Deep-fried green tomatoesPour vegetable oil into a 2.5 cm (1 in) cast iron skillet. Heat the oil over high heat to 350°F (175°C). Carefully add 4 tomato slices to the oil and fry until golden brown, about 2 minutes per side. Transfer the tomatoes to a baking sheet or plate lined with paper towels, season with salt, and let cool. Fry the remaining tomatoes in the same manner.
6. Innings: Spread basil mayonnaise on each slice of bread. Top each slice with 4 slices of crispy pancetta, 2 slices of fried green tomatoes, and arugula. Top each sandwich with the remaining slices of bread and serve.