Prep 30 mins
Cook 17 mins
Italian fontina is recommended over Danish fontina.
- 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
- Heat the oil in a large nonstick skillet over medium heat.
- Add in the leeks and stir/saute, for about 7 minutes or until they are limp but not brown.
- Transfer the leeks to a bowl and let cool.
- Increase the heat to med-high; add in the pancetta; cook 3 minutes or until brown.
- Turn and cook about 2 minutes more, or until the pancetta has turned deep golden brown.
- Transfer pancetta to a plate; when cool enough to handle, chop it into bite-sized pieces.
- Wipe skillet with a paper towel, but do not wash it.
- Butter 1 side of each slice of bread.
- Place 4 slices on your work surface, buttered side down.
- Distribute the cheese evenly over the 4 slices; then distribute the leeks and pancetta.
- Place the remaining 4 bread slices on top, buttered side up.
- Heat the same skillet over med-high heat for 2 minutes.
- 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.
- Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
- Cook 1 minute, or until the undersides are golden brown.
- Turn the sandwich again, press with the spatula, and cook for 30 seconds or until the cheese has completely melted; serve immediately.