8 slices country-style bread (or other bread of your preference)
60 ml (1/4 cup) mayonnaise
4 leaves Boston lettuce, washed and drained
12 slices tomato
Preheat the oven to 220 °C (425 °F). Line a baking sheet with parchment paper and arrange the pancetta slices on top. Bake in the oven for 8 to 12 minutes, or until the pancetta is golden and crispy. Set aside on a plate.
While the pancetta is cooking, use a fork to break up the eggs in a bowl. Mix in the mayonnaise, lemon zest and juice, chives, parsley and paprika. Add salt and pepper and stir well. Set aside.
Toast the bread and spread with mayonnaise. Top 4 slices of toast each with a lettuce leaf. Add the tomato, egg mixture and pancetta. Close the sandwiches and serve immediately.