We switched out the B for thin slices of pancetta, the L for cucumber ribbons and the mayo for healthy edamame dip, then added a poached egg on top.
- 8 slices pancetta (about 2-1/2 oz / 75 g)
- 3 baby cucumbers or 1/2 English cucumber
- 1 tbsp (15 mL) vinegar
- 4 eggs
- 4 slices focaccia bread, each about 3/4 inch / 2 cm thick
- 1/4 cup (60 mL) PC edamame dip
- 12 slices mixed heirloom tomatoes (about 3 tomatoes)
- Alderwood smoked salt (optional)
1. Bake pancetta on parchment paper–lined rimmed baking sheet in 400F/200C oven until lightly crisped, 5 to 7 minutes.
2. Meanwhile, using vegetable peeler, slice cucumbers into thin ribbons.
3. In deep skillet or shallow saucepan, heat 2 to 3 inches/5 to 8 cm water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray.
4. Toast focaccia bread. Spread edamame dip evenly on one side of each slice.
5. Top spread side of bread with 1/4 of the cucumber ribbons, 1/4 of the pancetta, 3 tomato slices and 1 egg. Sprinkle with smoked salt and pepper to taste. Repeat to build remaining sandwiches.