8 ounces thinly sliced pancetta, about 8 slices
1/2 cup plus 2 tablespoons mayonnaise
1 tablespoon curry powder
1 tablespoon freshly squeezed lime juice
2 teaspoons honey
1 1/2 teaspoons minced peeled fresh ginger
3 1/2 to 4 cups diced roasted chicken (from a 2-pound store-bought roasted chicken)
1 1/2 cups shredded radicchio
4 ciabatta rolls
1. Fry the pancetta slices in a large skillet over high heat until crispy. Drain the pancetta on paper towels and set aside.
2. In a large bowl, combine the mayonnaise, curry powder, lime juice, honey, and ginger. Stir to combine. Add the chicken and radicchio and stir to coat with the dressing.
3. Slice the rolls in half. Spoon the chicken mixture onto the bottom halves of the rolls. Top with pieces of the crispy pancetta and the roll tops and serve. Serves 4.
Reprinted from the book Giada’s Kitchen by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Photographs copyright © 2008 by Tina Rupp. Published by Clarkson Potter, a division of Random House, Inc.Read MoreLess