Grilled Cheese with Spinach and Pancetta (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
vegetable oil cooking spray |
6 ounces pancetta, cut into 1/8-inch-thick slices |
1/2 cup (1 stick) unsalted butter, at room temperature |
2 cups (8 ounces) shredded monterey jack cheese |
2 cups (8 ounces) shredded mild cheddar |
1 teaspoon kosher salt |
1 tablespoon vegetable or canola oil, plus extra, as needed |
2 packed cups coarsely chopped baby spinach |
16 (1/3-inch-thick) slices country-style white bread |
Directions:
1. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
2. Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside.
3. In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined.
4. Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.
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