Lunch is served! This delectable sandwich uses all  yummy ingredients and has it’s own special a cheesy aioli. To make this sandwich you need sourdough bread, 2 heirloom tomatoes, 1 heart of romaine lettuce, 8 oz. pancetta, and 1 avocado (this recipe serves 4). The cheesy aioli calls for 2 teaspoons minced garlic, 1 1/2 tablespoons lemon juice, 1 teaspoon dijon mustard, 1/4 teaspoon sugar, 2 eggs, salt and pepper to taste, 1/2 cup canola oil, and 3 tablespoons grated Pecorino Romano cheese.
Begin by making the delicious aioli. In a food processor, combine 2 teaspoons minced garlic,  1 teaspoon dijon mustard, 1/4 teaspoon sugar, 2 eggs, and salt and pepper to taste. Pulse until mixed. Next, slowly add in 1/2 cup canola oil. Once combined, add in 3 tablespoons of Pecorino Romano cheese.
Cook the pancetta in a skillet for approximately 3 minutes per side. Place on a paper towel and pat dry to absorb grease. Lightly toast the bread. Cut bread slices in half and spread the aioli on each side. Place desired amount of lettuce on top of the bread, then add the pancetta, and diced tomatoes and avocado.
Place a slice of bread on top to create a sandwich, secure with a toothpick. Enjoy your perfectly crafted sandwich!