Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

Ingredients

• 1 large bunch arugula 
• 3  beefsteak tomatoes cut into 1/4-inch-thick rounds
• 0.3 teaspoon coarse kosher salt 
• 6 inch egg bread lightly toasted
• 2 tablespoons garlic green chopped
• 2 teaspoons juice of lemon fresh
• 0.8 cup mayonnaise divided
• 0.3 cup olive oil extra-virgin
• 6 ounce pancetta italian thinly sliced ( bacon; 30 slices)

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk

Directions

1. For aioli:Blend olive oil, garlic, and 1/4 teaspoon fleur de sel 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.
4. Do ahead: Can be made 1 day ahead. Cover; chill.
5. For sandwiches:Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets.
6. Bake until crisp, about 10 minutes.
7. Transfer to paper towels to drain.
8. Place toast on work surface.
9. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down.
10. Cut each sandwich in half and serve.