- 1 tablespoon extra virgin olive oil
- 4 ounces diced pancetta
- 1 avocado sliced
- 1 tomato sliced
- 2 slices provolone cheese
- 1 handful Olivia's Organics Spring Mix
- 4 slices thick bread
- 4 tablespoons of our Kale and Spinach Pesto
- Heat oil in sauté pan and cook pancetta until browned.
- Layer all ingredients onto two bread slices, drizzle with pesto, top with bread and serve.