Sunday, 27 December 2015

Pancetta Sliders with Heirloom Tomato

Carole's Chatter: Pancetta Sliders with Heirloom Tomato

The idea for this dish started with a packet of frozen crab.  I was going to do crab sliders – my first ever dish with crab – when I realized that the crab had to be defrosted overnight in the fridge to preserve its quality.  So I kept the slider idea and substituted some nice flat peppered pancetta for the crab. 

I used the same sauce as I was going to do for the crab and it worked very well with the pancetta.

What I used:

Packet of slider buns
Pack of pancetta
An heirloom tomato – looked almost black – so looked funny but tasted nice
Crème Fraiche
Tiny bit of salt, lashings of white pepper

How I did it:

I just fried the pancetta very slowly until it was cooked but not quite crisp.  I wanted to be able to fold it over in the slider.

While that was booking I put together the dressing – just mix up the mayo, crème fraiche, chopped dill and pepper and salt – simple.

Then when the pancetta is ready just put a dollop of sauce into the slider, some sliced tomato and then the pancetta.  Save a little bit of dill to use as a garnish.


  1. That's a great lunch if you ask me! I think it's good the crab wasn't ready because you wouldn't have experimented with this recipe.

  2. I've never seen an heirloom tomato that color and it does look strange, but slider looks so good!

  3. Nice! We can buy heirloom tomatoes that color at our local market. I envy you the summer season!


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