Yield: 6 portions
Olive oil - 2 Tbsp.
Pancetta - 6 slices
Salmon fillets - 4 oz. 6
Black pepper, freshly ground - as needed
Kosher salt - as needed
Rye or French bread - 18 slices
Roasted shallot smear (recipe follows) - 1/3 cup
Herb cheese spread (recipe follows) - 1/3 cup
Arugula - 1/4 lb.
Heat 1 Tbsp. olive oil in medium sauté pan over high heat and cook pancetta until crispy.
Season salmon with pepper and salt. Heat remaining olive oil in large sauté pan until smoking hot and sear salmon, about 3 to 4 minutes per side depending on thickness.
Toast or grill bread. Spread 6 slices with roasted shallot smear and top with salmon. Place slice of bread over salmon and smear with herb-cheese spread followed by pancetta and arugula and top with remaining slice of bread. Cut at an angle and serve.
Drizzle 1/4 cup olive oil over 10 whole, peeled and halved shallots and 10 peeled garlic cloves and roast in preheated 300F oven until soft. While puréeing in food processor, add 1/4 cup balsamic vinegar, 2 anchovies, 2 Tbsp. chopped fresh rosemary and salt and pepper to taste.
In food processor, combine 3 cloves peeled garlic, 1 Tbsp. each of chopped fresh rosemary, basil and thyme, 1 cup cream cheese, 1/2 cup goat cheese, 1/2 cup Parmesan cheese and salt and freshly ground black pepper to taste.