Avocado, Tomato & Pancetta Club

Packed for a picnic or enjoyed as a light and easy dinner on a hot summer night - this sandwich is Pancetta perfect! Yields 2 sandwiches


  • 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.

Categories: Arugula, Sandwich