YIELD: 1 serving 10 oz. sliced pancetta (or prosciutto or coppa) 4 Tbsp. butter 1 Tbsp. chopped fresh basil 1 Tbsp. chopped oregano 1 Tbsp. chopped parsley 1 garlic clove 1 baguette 2 oven-roasted tomatoes, sliced 2 oz. arugula 1 8-oz. fresh mozzarella ball, sliced 1. Crisp the pancetta in a nonstick pan; drain on paper towels. 2. Prepare herb butter by combining the butter, herbs and garlic in a food processor. 3. Slice the baguette in half; spread each half generously ...
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