• 1¼ cups (135 g) shredded Gruyère cheese
• 1¼ cups (135 g) shredded fontina cheese
• ½ cup (115 g) soft unsalted butter
• 8 slices ciabatta bread, ½ inch (12 mm) thick
• ½ cup (115 g) coarsely chopped Hot Italian Pickles (Giardiniera)
• 8 slices Smoked Porchetta, cooked until crisp and kept warm

In a medium bowl, combine both the cheeses. Butter 4 slices of the bread on one side, each with 1 tablespoon of the butter. Divide the cheese and the pickles among the 4 remaining slices of bread and top with the buttered bread, butter-side up.

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 1 tablespoon of the butter over the top of each, and using a spatula, flip the sandwiches over and continue cooking until the bottom is golden brown and the cheese is completely melted, about 3 minutes longer.

Lift up the top slice, add 2 slices porchetta to each, and return the slice and press down to adhere.