Clipped from Gourmet magazine's "You Aked for it" section, and originally came from The Mezzanine Restaurant.You can subsitute bacon for the pancetta if you prefer, simply cook it without the honey, then drizzle with honey after cooking. You need a good hearty crusty bread for this recipe, but sliced rather thin. This is a wonderful, decadent, special sandwich. Simply luscious. I used real lobster and French Poulaine bread for this. I think jumbo shrimp would also work, as would lump crabmeat. This is a very large sandwich... very much a meal on its own.