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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Italian fontina is recommended over Danish fontina. Ingredients:
2 tablespoons olive oil |
1 large leek, thinly sliced white and light green parts, then rinsed and patted dry |
1/2 teaspoon kosher salt |
1/4 lb pancetta, cut into 4 paper-thin slices |
2 tablespoons butter, at room temperature |
8 slices sourdough bread (1/4 inch thick) |
6 ounces italian fontina cheese, coarsely grated |
Directions:
1. Heat the oil in a large nonstick skillet over medium heat.
2. Add in the leeks and stir/saute, for about 7 minutes or until they are limp but not brown.
3. Transfer the leeks to a bowl and let cool.
4. Increase the heat to med-high; add in the pancetta; cook 3 minutes or until brown.
5. Turn and cook about 2 minutes more, or until the pancetta has turned deep golden brown.
6. Transfer pancetta to a plate; when cool enough to handle, chop it into bite-sized pieces.
7. Wipe skillet with a paper towel, but do not wash it.
8. Butter 1 side of each slice of bread.
9. Place 4 slices on your work surface, buttered side down.
10. Distribute the cheese evenly over the 4 slices; then distribute the leeks and pancetta.
11. Place the remaining 4 bread slices on top, buttered side up.
12. Heat the same skillet over med-high heat for 2 minutes.
13. Put the sandwiches in the skillet (in batches if needed), cover and cook 2 minutes, or until the undersides are golden brown and the cheese has begun to melt.
14. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
15. Cook 1 minute, or until the undersides are golden brown.
16. Turn the sandwich again, press with the spatula, and cook for 30 seconds or until the cheese has completely melted; serve immediately.
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