#1 Preheat oven to 375°F #2 Line a baking sheet with foil and arrange pancetta slices in a single layer on top. Bake for 18 to 20 minutes or until almost crispy #3 Meanwhile, combine brown sugar and maple syrup in medium mixing bowl and whisk thoroughly. Set bowl on top of oven while pancetta is baking to keep warm until ready to use #4 In the bowl of a food processor or by hand combine the garlic, salt, and lemon juice and let sit for 5 to 10 minutes. Add the basil and mayonnaise and pulse or stir to combine. Adjust seasoning as needed #5 When pancetta is ready, brush each slice with a generous amount of maple-brown sugar glaze, and bake for an additional 5 to 8 minutes, being careful not to burn. Remove from oven and let cool for at least 10 minutes before serving #6 To build sandwiches begin by spreading 1 to 2 tablespoons of basil aioli on both sides of toasted sourdough #7 Top bottom slice with 1/4th of sliced avocado, some butter leaf lettuce, 2 thick slices of beefsteak tomato (seasoned to taste with salt and pepper), 1/4th of the glazed pancetta, and top slice of toasted sourdough #8 Serve immediately. Any additional aioli can be stored covered in the refrigerator for up to 3 days.