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1
Heat the oil in a large nonstick skillet over medium heat.
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2
Add in the leeks and stir/saute, for about 7 minutes or until they are limp but not brown.
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3
Transfer the leeks to a bowl and let cool.
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4
Increase the heat to med-high; add in the pancetta; cook 3 minutes or until brown.
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5
Turn and cook about 2 minutes more, or until the pancetta has turned deep golden brown.
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6
Transfer pancetta to a plate; when cool enough to handle, chop it into bite-sized pieces.
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7
Wipe skillet with a paper towel, but do not wash it.
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8
Butter 1 side of each slice of bread.
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9
Place 4 slices on your work surface, buttered side down.
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10
Distribute the cheese evenly over the 4 slices; then distribute the leeks and pancetta.
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11
Place the remaining 4 bread slices on top, buttered side up.
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12
Heat the same skillet over med-high heat for 2 minutes.
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13
Put the sandwiches in the skillet (in batches if needed), cover and cook 2 minutes, or until the undersides are golden brown and the cheese has begun to melt.
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14
Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
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15
Cook 1 minute, or until the undersides are golden brown.
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16
Turn the sandwich again, press with the spatula, and cook for 30 seconds or until the cheese has completely melted; serve immediately.
