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Spring Pancetta Grilled Cheese

Yield
4 sandwiches
Active Time
Cook Time
Total Time
This green grilled cheese is filled with spring produce & herbs, crispy pancetta, and creamy Dill Havarti. With this spruced-up grilled cheese, even your kids will eat their veggies tonight!

By: Sarah Menanix, Snixy Kitchen

Ingredients

  • For the Grilled Cheese:
  • 1/2 lb asparagus spears, trimmed
  • 1/3 lb thinly-sliced pancetta
  • 8 slices crusty sourdough bread
  • 1/4 cup unsalted butter, softened
  • 8 ounces Roth Dill Havarti cheese, grated
  • For the Herbed Pea Spread
  • 1 1/2 cups fresh or frozen sweet peas
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon packed fresh basil
  • 1 tablespoon packed fresh mint
  • 1 teaspoon packed fresh dill
  • 1/4 teaspoon each salt and pepper

Method

  1. Bring a medium saucepan of water to boil over high heat. Once boiling, blanch asparagus for 2 to 3 minutes until bright green and just tender. Remove asparagus, and set aside.
  2. Use a fine mesh sieve to blanch sweet peas for 1 to 2 minutes until bright green and tender. Remove peas, shaking off excess water, and transfer to a food processor or blender. Add olive oil, basil, mint, dill, salt, and pepper. Pulse until well combined and spreadable, but a little chunky is fine.
  3. Heat cast-iron skillet over medium heat. Add pancetta slices and cook, turning, until the fat is rendered and slices are well crisped on both sides, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, break the pancetta into 2- to 3-inch pieces. Drain the fat from the skillet and wipe the skillet with a paper towel.
  4. Spread butter on one side of each slice of bread. Placing the butter-side down, then top in the following order: cheese, pea spread, pancetta, cheese, asparagus, cheese. Place the second piece of bread on top, butter-side up.
  5. Heat cast-iron skillet over low heat. Working in batches, add grilled cheese sandwiches to the skillet and cook, covered, until the bottom is golden brown and the filling is beginning to melt. Flip and cook, covered, until the second side is golden brown and filling is completely melted.
  6. Transfer to a cutting board. Let rest 2 minutes before slicing and serving!