• Preheat oven to 400°.

For Romaine Mix

• Shred romaine lettuce and toss with the olive oil and red wine vinegar. Add ½ tsp Dijon mustard. Season with salt and pepper. Sprinkle in gorgonzola.
  2 cups shredded Romaine lettuce, 2 Tablespoons olive oil, 2 Tablespoons red wine vinegar, ½ teaspoon Dijon mustard, salt and pepper , ¼ cup crumbled gorgonzola

For pancetta

• Lay sheet pan with parchment paper. Top with pancetta and another piece of parchment paper and cover with another sheet pan. Place the pancetta in the preheated oven for 20 minutes until crispy.
  8 slices pancetta
• Carefully remove the top sheet pan (the clean unused one) and place paper towels inside to drain the crispy pancetta on.

For garlic bread

• In a small bow, mix the softened butter with the minced garlic until a paste forms. Stir in the parmesan cheese, kosher salt and oregano and red pepper if using.
  3 cloves garlic, ¼ cup butter, ¼ cup parmesan cheese, ¼ teaspoon oregano, ⅕ teaspoon kosher salt, crushed red pepper
• Lay rolls open faced on a sheet pan and spread with garlic paste. Bake until crispy and toasted while the pancetta is baking.
  4 ciabatta rolls

Assemble the sandwich

• Slice tomatoes
  2 garden tomatoes
• On on ½ of a ciabatta roll layer:

  Romaine mix

  crispy pancetta

  sliced tomatoes

  second half of ciabatta.