Pancetta, Tomato & Avocado Sandwich with Aïoli

Larry and I took Coco to Ed Levin County Park today for a Memorial day picnic. The park is in the hills of Milpitas, and is quite large so we had no problems finding a nice spot in the shade, near one of the ponds. Coco was thrilled to be out somewhere new, and Larry and I enjoyed the beautiful weather and yummy lunch that I packed.

I made the salad components yesterday, so that all I had to do is layer and dress it. I made the Aïoli and cooked the pancetta yesterday also, so it wouldn't be a lot of work to put everything together. The sandwiches are toasted so they didn't get soggy at all. They're a fancy version of a BLT with avocado, and are really tasty. We liked the salad, too. The recipe is re-printed in Fine Cooking #79.

• Pancetta, Tomato & Avocado Sandwich with Aïoli (Fine Cooking #79, July 2006, p. 90c)
• Barley & Black-Eyed Pea Salad (Fine Cooking #28, September 1998, p. 37)
• Thick Scottish Shortbread (Fine Cooking #26, May 1998, p. 54)
• Lemon Curd (Fine Cooking #26, May 1998, p. 54)
• Mini Watermelon