Playa Club Sandwich

Ingredients:

Tomato and Arugula Pesto

• 1/4 cup pine nuts
• 1 cup arugula
• 1 cup fresh basil leaves
• 1 tbsp. grated parmesan
• 1 cup chopped sun-dried tomatoes in oil
• 1 tbsp. freshly squeezed lemon juice
• 1 clove of garlic
• 0.5 cups olive oil

Sandwich

• 20 thin slices of pancetta
• 12 slices fresh challah, about 0.8 cm thick.
• Japanese mayonnaise
• 1 pound maple-glazed turkey breast, thinly sliced
• 4 crisp red leaf lettuce leaves

Preparation:

1. Preheat oven to 190°C (375°F). Place the pancetta on an ungreased baking sheet. Bake until crisp, 18-20 minutes. Remove and let cool.
2. Tomato and Arugula Pesto:
   
   In a dry skillet over medium heat, lightly toast the pine nuts until lightly golden, 3-5 minutes. Remove and set aside to cool. In a food processor, combine the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice, and garlic. Blend until smooth. Slowly pour in the olive oil, blending until the pesto reaches a pleasant consistency, about 10 seconds. Season with salt and pepper to taste.
3. Sandwiches:
   
   Spread a little mayonnaise on a slice of challah, then top with a few slices of turkey and a lettuce leaf. Spread pesto on both sides of a second slice of bread and place them on top of the lettuce, adding more turkey and some pancetta. Spread mayonnaise on a third slice of challah and place it on top of the sandwich. Secure the layers with a toothpick or skewer. Assemble the remaining sandwiches in the same manner. Cut each sandwich into quarters and serve.