INGREDIENTS:

Aïoli:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched

• 1/4 teaspoon fleur de sel or coarse kosher salt

• 3/4 cup mayonnaise, divided

• 2 teaspoons fresh lemon juice

Sandwiches:

• 2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)

• 12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted

• 1 large bunch mizuna or arugula, torn into 2-inch pieces

• 3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

PREPARATION:

Aïoli: 

1. Blend olive oil, garlic, and 1/4 teaspoon salt in processor until garlic is minced.

2. Add 2 tablespoons mayonnaise and blend well.

3. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.

Do ahead: Can be made 1 day ahead. Cover; chill.

Sandwiches:

1. Preheat oven to 450°F.

2. Arrange pancetta slices in single layer on 2 large rimmed baking sheets.

3. Bake until crisp, about 10 minutes.

4. Transfer to paper towels to drain.

5. Place toast on work surface. Spread with aioli.

6. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally.

7. Top with remaining 6 toast slices, aioli side down.

8. Cut each sandwich in half and serve.