- Yields: 4
- Preparation: 45 minutes
Ingredients
- 6 oz (175g) SALERNO - Pepato Cheese, thinly sliced
- 1/4 cup (60mL) GAY LEA - Organic Sea Salted, softened
- 12 slices pancetta
- 8 Italian bread, thick slices
- 12 leaves basil, fresh
- 2 garlic cloves, minced
- 1/2 tsp (2mL) pepper, cracked
- 1/3 tbsp (75mL) marmalade
- 2 tbsp (30mL) balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C). Arrange pancetta on parchment paper–lined baking sheet; bake, flipping halfway through, for 12 to 15 minutes or until crisp. Transfer to paper towel–lined plate.
- Lay 4 slices of bread on work surface. Top with half of the cheese, pancetta, basil and remaining cheese. Cap with remaining bread.
- Blend together butter, garlic and pepper; spread over outside of each sandwich. Arrange on parchment paper–lined baking sheet.
- Bake on bottom rack for about 10 minutes per side or until golden and cheese is melted. Whisk marmalade with vinegar until well combined. Serve with sandwiches.
- Sandwiches can also be toasted in a panini press or on an electric grill.
Tips:
