Italian Ham And Cheese

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 large leek, thinly sliced 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

Recipe

• 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.