Lobster & Mango Sandwiches
13 ingredients
8 steps
Ingredients
- 4 slices pancetta, thinly sliced (or bacon)
- 1 tablespoon honey
- vegetable oil, if needed to cook the pancetta, omit if using bacon
- 1 cup cooked lobster meat, chopped
- 1/2 cup mango, diced
- 1/4 cup cucumber, peeled, seeded, diced
- 2 tablespoons mayonnaise, plus extra for spreading on bread if desired
- 1 cup iceberg lettuce, shredded
- 1/4 cup sun-dried tomato packed in oil, drained, cut into thin strips
- 8 fresh basil leaves, cut into think strips
- 6 slices whole wheat bread, lightly toasted
- salt, to taste
- pepper, to taste
Directions
-
1Brush honey over pancetta slices, heat a skillet over fairly high heat, add a tiny drop of oil and cook pancetta just a few seconds on each side until it gets crispy (be careful not to burn -- it burns very, very easily), drain on paper towels.
-
2Combine lobster, mango, cucumbers, mayo, salt and pepper to taste.
-
3In another bowl, mix together lettuce, sun dried tomatoes, and basil.
-
4Grab some long toothpicks and 2 plates -- you will be stacking 2 sandwiches.
-
5Spread a little extra mayo on 2 of the toast slices (if desired), then top each with the lobster mixture, another piece of toast on top of that, then the lettuce mixture,the pancetta, then the remaining toast pieces.
-
6Stick 2 long toothpicks into each sandwiches to hold them together, then use a serrated knife to cut each sandwich into halves (with a toothpick holding together each half).
-
7(If you don't have toothpicks that are long enough, try a bamboo skewer instead).
-
8Remove toothpicks before eating.
Products Matching These Ingredients
Mct Oil Powder
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Canola Harvest® Original Vegetable Oil Spread Tub
Canola Harvest
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Anthony's Textured Vegetable Protein
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Bee, Creamed Honey With Raspberry, Raspberry
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Pancetta
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Fiorucci, Pancetta
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