Chocolate Pancetta & Smoked Ham Tea Sandwiches

The Chocolate Pancetta & Smoked Ham Tea Sandwiches are pictured in the upper back row.

Savory and sweet are combined with these Chocolate Pancetta & Smoked Ham Tea Sandwiches with Caramelized Shallot-Sherry Aïoli.

Chocolate Pancetta & Smoked Ham Tea Sandwiches
Yield: 8
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Ingredients
  1. 8 slices pancetta (Italian bacon)
  2. 2 ounces 80% dark chocolate
  3. 16 slices soft Italian sandwich bread, frozen
  4. 8 slices ultra-thin smoked ham
  5. ½ cup baby arugula leaves
  6. 1 recipe Caramelized Shallot-Sherry Aïoli (recipe follows)
  7. Garnish: baby arugula leaves
Instructions
  1. In a large nonstick sauté pan, cook pancetta over medium-high heat until brown and crisp, reducing heat if necessary to prevent burning. Drain on paper towels, and let cool.
  2. In a small microwave-safe bowl, melt chocolate in microwave oven at 50 percent power in 30-second intervals, stirring between each. Brush melted chocolate onto top side of cooled bacon. Let chocolate cool and set.
  3. Using a 2¼-inch round cutter, cut 16 rounds from frozen bread. (Cover with damp paper towels, or store in resealable plastic bag to prevent drying out during assembly.)
  4. Spread Caramelized Shallot-Sherry Aïoli onto each bread round. On 8 bread rounds (aïoli sides up), arrange ingredients in the following order: arugula leaves, a piece of ham folded in half and gathered into a ruffle, and a pancetta slice (chocolate side up). Top each with a remaining bread round (aïoli side down).
  5. Garnish each with a baby arugula leaf, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
Caramelized Shallot-Sherry Aïoli
Yield: ⅓ cup
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Ingredients
  1. 1 tablespoon salted butter
  2. 3 tablespoons sliced shallot
  3. ⅓ cup mayonnaise
  4. 1 teaspoon sherry vinegar
  5. ⅛ teaspoon ground black pepper
Instructions
  1. In a small nonstick sauté pan, heat butter over medium-high heat until melted. Add shallot, and reduce heat to low. Cook, stirring occasionally, until shallot is tender and caramelized, 8 to 10 minutes. Let cool completely. Finely chop shallot.
  2. In a small bowl, combine mayonnaise, cooled shallot, sherry vinegar, and pepper, stirring to blend. Cover, and refrigerate for up to a day.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime January/February 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, January/February 2017 today!

Jan/Feb 2017 cover

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