April 8th, 2012
Photography by Douglas Bradshaw
Food styling by Ruth Gangbar
To make aioli, place egg, mustard, garlic and lemon juice in a bowl or food processor. Whisking, or with a machine on, slowly add oil, then salt.
For each sandwich, spread 2 tablespoons aioli on each bread slice.
Layer sliced tomatoes, avocado, pancetta and arugula on one slice. Top with remaining slice and dig in.
Nutrients per serving: 596 calories, 42 g fat, 13 g protein, 10 g carbs, 8 g fibre.