Pancetta Sandwich with mushroom cream and smoked balsamic glaze

santouits me panseta

This pancetta sandwich makes a great finger food suggestion. A full, satisfying meal to eat at home, in the office or on the go. It can be enjoyed as an appetizer at a casual meal or barbecue, easily cut into smaller pieces and shared with company, or even as a main course if you are a sandwich lover.


santouits me panseta

Pancetta Sandwich with mushroom cream and smoked balsamic glaze

Thanks to the simplicity of the ingredients, you can enjoy many variations of this basic recipe by simply substituting the ingredients according to your taste. 
The smoked flavour is undoubtedly the star of this recipe. Messino Smoked Balsamic Cream is the secret ingredient that enhances the flavour and gives your bites extra intensity and richness. Ciabatta bread, agaricus and porcini mushrooms give this recipe an upscale identity, while the cream is the ideal link in the chain of this tasty feast. Enjoy!
Servings 4
Waiting time 3 hours


  • Ciabatta bread
  • 2 kilos pork pancetta
  • Coarse salt
  • Olive oil
  • 100 gr butter
  • 200 gr Agaricus Mushrooms
  • 30 gr Porcini Mushrooms
  • 1/2 Onion
  • 1 clove garlic
  • 100 gr Heavy Cream
  • 40 gr Grated Parmesan cheese
  • 100 gr Parmezan flakes
  • thyme
  • Messino Smoked Balsamic Cream
  • baby rocket
  • cherry tomatoes
  • salt
  • pepper
santouits me panseta kai krema valsamikou
This recipe was created with
Messino Smoked Balsamic Cream product link


For the pancetta:

  • Season Pancetta skin with coarse salt
  • Place the pancetta in a large oven-proof dish and cover with a little water and olive oil, taking care not to wet the skin
  • Roast in the preheated oven under 120 degrees for 2 hours and 15 minutes, until the skin is crispy. Then roast for an extra 15 minutes at 250 degrees and your pancetta is ready
  • Remove from the oven and allow the pancetta to cool before placing in the fridge

For the porcini cream:

  • Chop onion and garlic in small pieces and cut Agaricus mushrooms in quarters
  • Add some butter and olive oil in a large pan, and once the oil is hot add the chopped onion. Saute until it changes color and becomes soft
  • Add the garlic and the agaricus mushrooms
  • When the mushrooms are soft enough, add the porcinis and the heavy cream and cook until the mixture thickens and comes to a boil
  • Remove from the heat and allow to cool
  • Place the mixture in a blender with the grated Parmesan, thyme, salt and pepper and blend gently until smooth

Set up:

  • Cut Ciabatta bread in half
  • Take the pancetta out of the fridge and cut it into thin slices
  • Use the bread as a base and add the mushroom cream and pancetta slices, top up with cherry tomatoes, baby rocket, and parmesan flakes and finish with Messino smoked balsamic cream!


  • Pancetta can be maintained in the fridge for some time
  • In order to enjoy your pancetta sandwich right on time, prepare the meat from the day before