Ingredients
8 slice pancetta
8 slice brioche
4 oz. sharp white Cheddar
1 large heirloom tomato
kosher salt
Freshly cracked black pepper
3 tbsp. butter
Preparation
Step 1Preheat the oven to 425° F. Set a rack on a rimmed baking sheet.Step 2Lay the pancetta slices on the rack on the baking sheet and bake until crisp, 15 to 18 minutes.Step 3Meanwhile, set your toaster to a low setting and toast the brioche slices (they should be slightly dry but not brown).Step 4Lay 4 slices lightly toasted brioche on a work surface and cover the slices with half the cheese, followed by a slice of tomato. Season each sandwich with a pinch of salt and a healthy grind of black pepper. Top each with 2 pancetta rounds and the remaining cheese. Lay the remaining brioche slices on top and press down lightly. Butter the top of each sandwich with 1/2 tablespoon butter.Step 5Heat a large griddle pan over medium heat.Step 6Melt the remaining tablespoon butter on the griddle pan and add the sandwiches, buttered side up. Cook until the bread is golden brown and the cheese is beginning to melt. Flip the sandwiches, press lightly, and continue cooking until golden and toasty. Transfer to a cutting board and slice the sandwiches with a serrated knife, on the diagonal. Arrange on a serving platter and serve immediately.
