Roasted Tomato and Pancetta Sandwiches

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  • Makes: 16 pieces
  • Prep: 20 mins
  • Bake: 45 mins 450°F
  • Broil: 2 mins to 3 mins

Roasted Tomato and Pancetta Sandwiches

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1.0 by 1 people

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Directions

  1. Preheat oven to 450 degrees F. Arrange tomato halves, cut sides up, in a foil-lined 15x10x1-inch baking pan. Sprinkle with oregano and salt; drizzle with the 1/4 cup olive oil. Roast tomatoes, uncovered, for 45 minutes or until browned and shriveled. Remove and cool. Coarsely chop the tomatoes. Place in a medium bowl and stir in parsley; set aside.
  2. Preheat broiler. Cut each slice of pancetta into thirds. Arrange pancetta on the rack of an unheated broiler pan. Broil 3 to 4 inches from the heat for 2 to 3 minutes or just until golden and crisp, turning once. Set aside.
  3. Cut the loaf of bread in half lengthwise. Drizzle the cut sides of each half with the 2 tablespoons olive oil. Cut each half of the bread crosswise into 8 slices. Top slices with tomato mixture and pancetta. Makes 16 pieces.
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Nutrition Facts (Roasted Tomato and Pancetta Sandwiches)

  • Per serving:
  • 159 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 5 mg chol. ,
  • 390 mg sodium ,
  • 17 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 4 g pro.
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