Our afternoon in the kitchen.
Chop pancetta into bite size pieces.
While the pancetta is getting crispy, prepare the garlic oil/butter.
Slice shiitake and portobello mushrooms (or the mushrooms of your choice).
Add mushrooms to a heated skillet. When soft and browned, deglaze pan with your favorite port.
Load up the ciabatta bread with the toppings you prepared. Bake at 400 degrees for 4-6 minutes.
Toss arugula and spinach with a swirl of violet balsamic vinegar, olive oil and a few grinds of sea salt and lemon pepper. Top the warm ciabatta with the dressed greens.
Enjoy as light lunch shared on a sunny afternoon or as the perfect side for your family dinner.