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Recipe Category / Snacks and Sandwiches
Pancetta and Apple Chutney Sandwich
Pancetta and Apple Chutney Sandwich
Method
  • Add all of the ingredients for the marinade in a small blender.
  • Beat until the leaves, peppercorns and star anise have completely broken down. You want a very aromatic marinade. When ready, pour half of the marinade in a small baking pan.
  • Place the pancetta slices in the baking pan and press down on them gently with your hands. Pour the remaining marinade over them. Cover baking pan with plastic wrap. Refrigerate for 10-11 minutes, until the pancetta marinates with all the delicious flavors. Do not let them marinate any longer or else they will become too salty from the marinade which is very aggressive.
  • So, exactly 10-11 minutes later, rinse pancetta under cold, running water to remove the marinade completely. Pat dry with paper towels.
  • Transfer to a bowl and drizzle with some olive oil.
  • Heat a pan or grill pan over medium to high heat. Add the pancetta slices without adding any extra oil to the pan. Cook on both sides until golden brown and cooked all the way through.
  • To assemble the sandwich, cut the ciabatta sandwich loaves in half, lengthwise.
  • If you want your bread toasted, preheat the oven to 180* C (350* F) Fan. Toast for 5-6 minutes.
  • Spread bread with apple chutney. Add pancetta slices, lettuce leaves and serve.
Tip
This marinade is very aggressive so do not exceed the time suggested for marinating or else the meat will start to cook! 
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Nutritional
Chart

Nutrition information per portion

537
Calories (kcal)
27 %
15.9
Total Fat (g)
23 %
4.2
Saturated Fat (g)
21 %
59.0
Total Carbs (g)
23 %
23.7
Sugars (g)
26 %
38.6
Protein (g)
77 %
3.3
Fibre (g)
13 %
3.2
Sodium (g)
53 %

*Based on an adult’s daily reference intake of 2000 kcal.