September 14, 2018
For Each Sandwich
4-5 very thin slices pancetta
1/2 cup fontina or any mild, melty cheese such as gruyere or mozzarella, shredded
2 rounded tablespoons Monkeypod Jam Guava Butter
1 jalapeno pepper very thinly sliced
2 slices rustic sourdough bread
olive oil or softened butter for brushing the outside of the bread
1 tablespoon butter
Set a skillet over medium high heat for a minute to warm up. Spray the pan with vegetable spray and add the pancetta in a single layer to the pan. Cook for 2-3 minutes, flipping occasionally until browned and crisp. Transfer pancetta to a plate lined with paper towels.
Clean and dry the pan and set aside.
Brush one side of the bread lightly with olive oil or butter. Turn the bread over and spread one slice with the guava jam. Mound the other slice with the gruyere cheese. Scatter the cheese with sliced jalapeños and top with crisped pancetta. Place the slice of Guava Butter coated bread (guava side down - duh!!!) on top of the pancetta.
Heat the stove to medium-medium high and add the butter to melt. When it's bubbly and hot place the sandwich, cheese side down onto the pan and cook until the cheese begins to melt, and the bread is browned and crisp. Flip the sandwich and cook until the bread is toasted on the other side and the inside is gooey. Keep watch over the sandwich so it doesn't burn, regulating your heat and flipping the sammie again, if necessary.
Recipe base and photo by Garlic & Zest
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