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1
Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet.
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2
Lay the pancetta slices on the rack on the baking sheet and bake until crisp, 15 to 18 minutes.
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3
Meanwhile, set your toaster to a low setting and toast the brioche slices, (they should be slightly dry but not brown).
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4
Lay 4 slices lightly toasted brioche on a work surface and cover the slices with half the cheese, followed by a slice of tomato.
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5
Season each sandwich with a pinch of salt and a healthy grind of black pepper.
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6
Top each with 2 pancetta rounds and the remaining cheese.
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7
Lay the remaining brioche slices on top and press down lightly.
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8
Butter the top of each sandwich with 1/2 tablespoon butter.
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9
Heat a large griddle pan over medium heat.
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10
Melt the remaining tablespoon butter on the griddle pan and add the sandwiches, buttered side up.
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11
Cook until the bread is golden brown and the cheese is beginning to melt.
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12
Flip the sandwiches, press lightly, and continue cooking until golden and toasty.
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13
Transfer to a cutting board and slice the sandwiches with a serrated knife, on the diagonal.
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14
Arrange on a serving platter and serve immediately.
