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. ---------------------------------------------------------------------------
Nutrition
Ingredients
