Preparation

• Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. In a medium bowl, whisk the egg yolks and half of the mashed garlic. Whisk in the oil a few drops at a time. As the mixture begins to emulsify, add the oil in a slow stream. When the aïoli becomes too thick to whisk (after you’ve added about half the oil), whisk in 1 tsp. of the lemon juice to loosen it. Continue to whisk in the oil in a thin stream. If the aïoli thickens too much before you finish adding the oil, loosen it with a drop of water. Taste and adjust the seasoning with salt and the remaining garlic. If the aïoli tastes a little flat, add a little more lemon juice. The aïoli should be thick and spreadable, like mayonnaise, so don’t thin it too much.
• 将架子从肉鸡元素放置6英寸，然后将肉鸡加热到高。将培根单层放在有框的烤盘上，并根据需要翻转，直到金黄色和酥脆，总共约8分钟。
• Meanwhile, spread the aïoli on the toasted bread. Peel and slice the avocado; arrange a few slices on each of four slices of toast, pressing the avocado onto the bread. Season with a pinch of salt. Lay a few slices of tomato on top of the avocado and season again with a pinch of salt. Put three pieces of pancetta on each sandwich and top each with a small handful of arugula. Top with the remaining slices of toast, cut the sandwiches in half, if you like, and serve immediately.

服务夏季豆五彩纸屑沙拉配腌红洋葱醋.