• 4 slices pancetta , thinly sliced (or bacon)
  • 1 tablespoon honey
  • vegetable oil , if needed to cook the pancetta, omit if using bacon
  • 1 cup cooked lobster meat , chopped
  • 1/2 cup mango , diced
  • 1/4 cup cucumber , peeled, seeded, diced
  • 2 tablespoons mayonnaise , plus extra for spreading on bread if desired
  • 1 cup iceberg lettuce , shredded
  • 1/4 cup sun-dried tomato packed in oil , drained, cut into thin strips
  • 8 fresh basil leaves , cut into think strips
  • 6 slices whole wheat bread , lightly toasted
  • salt , to taste
  • pepper , to taste
  • 1 Brush honey over pancetta slices, heat a skillet over fairly high heat, add a tiny drop of oil and cook pancetta just a few seconds on each side until it gets crispy (be careful not to burn — it burns very, very easily), drain on paper towels.
  • 2 Combine lobster, mango, cucumbers, mayo, salt and pepper to taste.
  • 3 In another bowl, mix together lettuce, sun dried tomatoes, and basil.
  • 4 Grab some long toothpicks and 2 plates — you will be stacking 2 sandwiches.
  • 5 Spread a little extra mayo on 2 of the toast slices (if desired), then top each with the lobster mixture, another piece of toast on top of that, then the lettuce mixture,the pancetta, then the remaining toast pieces.
  • 6 Stick 2 long toothpicks into each sandwiches to hold them together, then use a serrated knife to cut each sandwich into halves (with a toothpick holding together each half).
  • 7 (If you don't have toothpicks that are long enough, try a bamboo skewer instead).
  • 8 Remove toothpicks before eating.