Main dishes · CRESPO KITCHEN

Pancetta Mango Basil Panino

Crusty bread with crisp pancetta and firm mango.

Fresh mango

Dish photograph: Pancetta Mango Basil Panino. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

6 thin pancetta slices, 2 ounces or 60 grams
Stecca or stirato bread, for serving
2½ ounces or 70 grams firm-ripe mango, thinly sliced
2 pinches hot red chile powder
4 large fresh basil leaves, about 2 grams

Method

Heat the oven to 400°F. Spread pancetta on a sheet and roast for 12–16 minutes until crisp; drain on paper towels.
Split the bread and layer with pancetta and mango. Add chile powder and basil.
Close and serve promptly.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

Recipe credit: Jim Lahey, Sullivan Street Bakery, New York; National Mango Board