Lobster & Mango Sandwiches - cooking recipe

Ingredients

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

Preparation

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.
Combine lobster, mango, cucumbers, mayo, salt and pepper to taste.
In another bowl, mix together lettuce, sun dried tomatoes, and basil.
Grab some long toothpicks and 2 plates -- you will be stacking 2 sandwiches.
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.
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).
(If you don't have toothpicks that are long enough, try a bamboo skewer instead).
Remove toothpicks before eating.