Heirloom Tomato, Arugula & Pancetta Sandwiches

These sandwiches are a new interpretation of the classic BLT. Pancetta is an Italian bacon; substitute classic bacon, if necessary. You can prepare the mayonnaise mixture and cook the pancetta bacon up to one day ahead.

2 tablespoons light mayonnaise
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh sage
2 ounces pancetta bacon, cut into 8 thin slices
8 slices sourdough bread, toasted
4 medium Heirloom Tomatoes, each cut into 4 (1/2-inch-thick) slices
1 cup arugula
Cooking spray

Combine first 4 ingredients in a bowl, stirring well.
Preheat oven to 400°.
Arrange pancetta bacon in a single layer on a baking sheet coated with cooking spray.
Bake at 400° for 8 minutes or until crisp. Drain on paper towels.
Spread mayonnaise mixture evenly over bread slices.
Top each of 4 bread slices with 2 pancetta slices, 4 tomato slices and 1/4 cup arugula.
Top sandwiches with remaining 4 bread slices.
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