📖 Instructions

1. First, let's make the gravy. Dice the pancetta into small pieces. About 1/4 inch is perfect. If you like, you can render some of the fat in a pan before adding the flour; it'll make the gravy even richer and tastier. Mmm, bacon fat!
2. In a medium skillet, cook the pancetta over medium heat until it's crispy. Once cooked, remove the pancetta with a slotted spoon and set it aside leaving the bacon fat in the skillet. You'll use that fat soon, don't you dare throw it away!
3. Next, add two tablespoons of all-purpose flour to the skillet with the bacon fat. Whisk it constantly for about a minute until it forms a light brown roux. It’s very important not to burn it—keep whisking constantly.
4. Now, slowly pour in the chicken broth, whisking vigorously to prevent lumps from forming. You want a smooth, creamy gravy, ok? Once the broth is incorporated, reduce the heat to low and simmer for about five minutes, or until the gravy has thickened to your liking. Mmm, looks so good!
5. Stir in the heavy cream. Remember the crispy pancetta you set aside? Add that back in along with salt and pepper to taste. You can add some extra herbs if you really like.
6. Time to build your grilled cheese! Butter one side of each slice of bread. It's better to use unsalted butter for better flavor control, trust me. Place one slice of bread, butter-side down, in a large skillet over medium heat. Top it with the cheese.
7. Spoon a generous amount of the pancetta gravy over the cheese. You want that amazing taste in every bite, right?
8. Top it with the other slice of bread, butter-side up. Cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly. Oh, I love how it smells!
9. Carefully remove the grilled cheese from the skillet and slice it in half. Serve immediately and enjoy every bite of this amazing gourmet experience!