1 1/2 pounds pancetta, sliced 1/4-inch thick
Extra-virgin olive oil, as needed
4 cloves garlic, thinly sliced
1/4 cup red wine vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 1/4 cups lightly packed torn fresh basil leaves, roughly chopped, divided
6 large slices country style bread, about 1/2-inch thick
Extra-virgin olive oil, for brushing
8 to 9 cups thinly sliced hearts romaine lettuce (from 1 large head)
3 large tomatoes
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