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 with the herb butter. Toast the bread at 450°F.
4. Layer the sandwich with pancetta, tomato, mozzarella and arugula. Slice the sandwich into portions; serve.

Recipe and photo: La Brea Bakery