You must be signed in as a member to print this content
Pronto Spinach and Pancetta Grilled Cheese
Servings
8
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
- Vegetable oil cooking spray
- 6 ounces pancetta (cut into 1/8-inch-thick slices)
- 1/2 cup 1 stick unsalted butter, at room temperature
- 2 cups 8 ounces shredded Monterey Jack cheese
- 2 cups 8 ounces shredded mild Cheddar
- 1 teaspoon kosher salt
- 1 tablespoon vegetable or canola oil (plus extra, as needed)
- 2 packed cups coarsely chopped baby spinach
- 16 1/3-inch-thick slices country-style white bread
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside.
- In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined.
- Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 28 grams
- Protein
- 13 grams
- Fat
- 24 grams
- Saturated Fat
- 10 grams
- Cholestrol
- 43 milligrams
- Sodium
- 530 milligrams
- Fiber
- 2 grams
- Sugar
- 4 grams
3 comments
I had the lemon pesto grilled cheese at Giada in Las Vegas. How do you make the zucchini fries?
I think the lemon is missing?
The recipe does not list or use any lemon?