Prep time: 5 minutes
Fry time: 4 minutes
4 slices challah (or whatever your favorite bread is)
1/3 cup crumbly goat cheese (or however much is needed to spread thickly over the bread)
1/4 cup fresh basil, chiffonade (leaves rolled and then sliced across)
freshly ground black pepper
6-8 thin slices of pancetta (Italian bacon)
butter (for coating the outside of the sandwiches)
1. Preheat broiler (for pancetta); place pancetta on a rack over a lipped baking tray and broil for 1-2 minutes per side. The pancetta is very thin so it doesn't take long.
2. Slather a thick layer of cheese on the bread, season with pepper (no need for salt since both the cheese and pancetta are salty), layer on the basil and top with pancetta. Put the other slice of bread on top, butter both sides.
3. Heat a nonstick grill pan or skillet (I love the lines you get from a grill pan, so that's my personal preference) over high heat. Add the sandwiches and use a spatula to press down and flatten the sandwich. Lower the heat just a bit so the sandwich doesn't burn before the cheese melts. Let it cook a couple of minutes - check for grill marks or nice golden toasting on the underside and flip. Repeat the pressure from the spatula.
4. Serve and enjoy.
Any of your favorite cheese with any of your favorite herb on any of your favorite breads. Just be creative.
Related links: Food and Drink recipes Sandwiches