Crisp pancetta and melted cheddar cheese makes this grilled panini recipe memorable, But it’s the bite from hot mustard that separates it from the rest.
- 10 slice pancetta, thinly sliced (bacon is a fine substitute)
- 4 slice country bread
- hot mustard, to taste
- 3 ounce cheddar cheese, grated
- olive oil, as needed
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Line 2 baking sheets with parchment. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 10 to 12 minutes. Drain on paper towels. Set aside.
Heat a grill pan or panini press. Lay out 4 slices of bread on a work surface. Spread a thin even layer of mustard on each slice. Divide the cheese evenly and lay half of it on one slice and the other half on another slice. Top each of the cheese topped slices with 5 pieces of cooked pancetta then close the sandwiches with the remaining bread. Brush the top of the sandwiches with olive oil.
Carefully transport the sandwiches to a grill pan or panini press oiled side down. Brush the other side, now facing up, with olive oil. Lay a hand-held sandwich press on top of the sandwiches and press evenly or close the panini press and cook until well-browned. If using a grill pan with hand-held sandwich press flip the sandwich and repeat.