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“Italian fontina is recommended over Danish fontina.”

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 large leek, thinly sliced white and light green parts, then rinsed and patted dry
  • 12 teaspoon kosher salt
  • 14 lb pancetta, cut into 4 paper-thin slices
  • 2 tablespoons butter, at room temperature
  • 8 slices sourdough bread (1/4 inch thick)
  • 6 ounces italian Fontina cheese, coarsely grated


  1. Heat the oil in a large nonstick skillet over medium heat.
  2. Add in the leeks and stir/saute, for about 7 minutes or until they are limp but not brown.
  3. Transfer the leeks to a bowl and let cool.
  4. Increase the heat to med-high; add in the pancetta; cook 3 minutes or until brown.
  5. Turn and cook about 2 minutes more, or until the pancetta has turned deep golden brown.
  6. Transfer pancetta to a plate; when cool enough to handle, chop it into bite-sized pieces.
  7. Wipe skillet with a paper towel, but do not wash it.
  8. Butter 1 side of each slice of bread.
  9. Place 4 slices on your work surface, buttered side down.
  10. Distribute the cheese evenly over the 4 slices; then distribute the leeks and pancetta.
  11. Place the remaining 4 bread slices on top, buttered side up.
  12. Heat the same skillet over med-high heat for 2 minutes.
  13. Put the sandwiches in the skillet (in batches if needed), cover and cook 2 minutes, or until the undersides are golden brown and the cheese has begun to melt.
  14. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
  15. Cook 1 minute, or until the undersides are golden brown.
  16. Turn the sandwich again, press with the spatula, and cook for 30 seconds or until the cheese has completely melted; serve immediately.

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