Panino 'PMB'

The following recipe is from the March 31 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

Sandwiches don't usually require a recipe, but I couldn't resist sharing this Panino "PMB" from My Bread by Jim Lahey. This unusual combination of pancetta, slices of fresh mango, and basil leaves is one of the most popular sandwiches with the lunch crowd at Sullivan Street Bakery. Served on Lahey's crunchy, rustic stecca, the sandwich brings to mind both Italian and Thai flavors. The sweet mango pairs perfectly with salty pancetta and slightly anise-flavored basil, and the pinch of red chile powder give this panino just a slight kick of heat. It has many of the same qualities as a great bánh mì: porky, slightly sweet and spicy, and vaguely herbal.

Panino "PMB"

- 2 sandwiches -

Adapted from My Bread by Jim Lahey.


  • 6 slices (60 grams) pancetta sliced thin
  • Stecca or other baguette-style loaf, cut in two and split
  • 1 (70 gram) firm mango, not too soft or sweet, preferably the green Thai variety, peeled and very thinly sliced
  • 2 pinches hot red chile powder
  • 4 large (about 2 grams) fresh basil leaves


  1. 1.

    Preheat the oven to 400°F.

  2. 2.

    Lay the pancetta slices in a single layer on a nonstick or parchment paper-lined baking sheet. Roast until the slices are crisped and the fat is melted, 12 to 16 minutes, depending on how fatty the meat is. Remove from the oven and let cool on a rack, with one end of the pan slightly elevated so the fat drains to the other end.

  3. 3.

    Layer each sandwich with half of the pancetta and sliced mango. Finish with a light sprinkle of chile powder and the basil leaves. Serve immediately.

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