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1
Heat the oil in a large nonstick skillet over medium heat.
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2
Add the leeks and cook, stirring occasionally, until they are limp but not brown, about 7 minutes, then add the salt.
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3
Transfer the leeks to a bowl and let cool.
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4
Increase the heat to medium-high and add the pancetta to the skillet.
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5
Cook for 3 minutes, or until brown.
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6
Turn and cook about 2 minutes more, or until the pancetta has turned deep golden brown.
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7
Transfer the pancetta to a plate, and when cool enough to handle, chop it into bite-size pieces.
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8
Wipe the skillet with a paper towel, but do not wash it.
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9
To assemble: Butter one side of each slice of bread.
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10
Place 4 slices on your work surface, buttered side down.
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11
Distribute the cheese evenly over the 4 slices, followed by the leeks and pancetta.
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12
Place the remaining 4 bread slices on top, buttered side up.
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13
STOVETOP METHOD: Heat the same skillet over medium-high heat for 2 minutes.
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14
Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt.
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15
Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
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16
Cook for 1 minute, or until the undersides are golden brown.
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17
Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely.
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18
Serve immediately.
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19
SANDWICH MAKER METHOD: Preheat the sandwich maker.
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20
Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
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21
GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high.
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22
Follow directions for sandwich assembly.
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23
Put the sandwiches on the grill and follow directions for the stovetop method.
