Italians would probably use pancetta in this sandwich, which is traditionally unsmoked cured pork belly. Feel free to use it if you’d like, but the homemade smoked porchetta makes a huge difference with its touch of smoke and herbal notes. The pickles in this sandwich also add much-needed acid to the richness of the cheese and bacon.
In a medium bowl, combine both the cheeses. Butter
Preheat a large nonstick sauté pan over medium heat for 2 minutes. Cooking the sandwiches one or two at a time, put them into the pan, butter-side down, and cook until the bottom is golden brown, about 3 minutes. Just before turning, spread
Lift up the top slice, add
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