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Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

['1/4 cup extra-virgin olive oil', '2 tablespoons chopped green garlic or 1 regular garlic clove, blanched', '1/4 teaspoon fleur de sel or coarse kosher salt', '3/4 cup mayonnaise, divided', '2 teaspoons fresh lemon juice', '2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)', '12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted', '1 large bunch mizuna or arugula, torn into 2-inch pieces', '3 beefsteak tomatoes', 'cut into 1/4-inch-thick rounds']

**For aioli:**Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
Do ahead: Can be made 1 day ahead. Cover; chill.
**For sandwiches:**Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

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