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Pancetta and Apple Chutney Sandwich
Pancetta and Apple Chutney Sandwich
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
20 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6
  • 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.
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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