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1 baguette, cut crosswise into 30 1/4 inch slices
1 tablespoon olive oil
1/4 lb thinly sliced pancetta
3/4 lb cooked shrimp, coarsely chopped
½ cup plus 2 tablespoons mayonnaise, plus more for spreading
2 tablespoons chopped basil
1 ½ tablespoons fresh lemon juice
Salt and fresh ground pepper to taste
3 ounces baby arugula
4 small plum tomatoes, thinly sliced crosswise

Pre-heat oven to 350 degrees. Spread the baguette slices on large rimmed baking sheet and bake until crisp, cool.

In a large skillet, heat the olive oil and add the pancetta slices in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.

In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.

Spread a very thin layer of mayonnaise on each baguette slice. Top with an arugula leaf, a slice of tomato and a tablespoon of shrimp salad. Sprinkle the crumbled pancetta on top and serve.

Adapted from recipe by Alex Freij, from "Vodka - Still Crazy After all These Years"

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Click-on these pages for more information:  | Introduction | Guest Rooms/Rates | The Inn's Restaurant | The Common Rooms | The Grounds | Business Travelers | Our Favorite Recipes | I-95 Travelers | Cooking School | Special Packages | Directions |

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