- 12 slices white bread
- 2 beefsteak tomatoes 100 g Pomodori marinati
- 300 g pancetta
- 2 lettuce harts
- 200 g mayonnaise
- 50 g Bresc Basil puree
- 20 Bresc Garlic puree superior
- salt and pepper to taste
- lemon juice to taste
Mix the mayonnaise with the garlic and basil; season to taste with salt, pepper and lemon juice
Loosen the lettuce hearts and slice the tomatoes. For extra piquancy: sprinkle the slices of tomatoes with thyme and grill them.
Fry the slices of bacon and place them on kitchen paper.
Cut the slices of bread as required and toast or grill them until they are crisp.
Stack the sandwiches in layers with ample mayonnaise between the layers. When the stacks are ready: skewer them with a cocktail stick and serve some of the mayonnaise “on the side”.