Grilled Cheese and Fried Egg Sandwich

Before I realized that almost every food magazine this month had a sandwich on the cover, I selected this recipe from Bon Appetit made with pancetta and eggs.
Like with every sandwich, it’s about the bread – and the fresh ingredients you pile in between them.

You can change it up a little and add some fresh tomato or avocado.

It’s all in your culinary creativity so have at it and let me know what you come up with.

Bon Appetit!

Grilled Cheese and Fried Egg Sandwich
Makes 4

12 slices of pancetta (Italian bacon)
2 tablespoons butter
4 slices sourdough bread
8 thin slices provolone cheese
4 large eggs
1 small green onion, chopped
Parmesan cheese shavings
12 fresh basil leaves or arugula leaves

Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.

Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.

Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts.

Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.