Bella Ciao Toastie

1.Prepare the Hard-Boiled Eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain, cool under cold running water, peel, and coarsely chop the eggs.

2.Cook the Pancetta: Heat a small skillet over medium heat. Add the diced pancetta and cook until crispy and golden brown, about 5-7 minutes. Remove the pancetta with a slotted spoon and drain on a paper towel, reserving the rendered fat if desired.

3.Make the Paprika Mayo: In a small bowl, whisk together the mayonnaise, smoked paprika, lemon juice, salt, and pepper until well combined and smooth.

4.Assemble the Egg Salad: In a medium bowl, combine the chopped hard-boiled eggs, crispy pancetta, shredded Asiago cheese, and chopped chives. Add the Paprika Mayo and gently fold the mixture together until everything is evenly coated.

5.Prepare the Toasties: Lay out the 8 slices of sourdough bread. Spread a thin layer of Paprika Mayo on one side of each slice (the inside). On 4 slices, distribute the fresh arugula or spinach.

6.Build the Sandwich: Spoon one-quarter of the egg and pancetta mixture evenly over the arugula. Top with the remaining four slices of bread, with the Paprika Mayo side down against the filling.

7.Grill the Toasties: Preheat a large skillet, griddle, or sandwich press (Panini press) over medium heat. Generously butter the outsides of all four assembled sandwiches.

8.Toast and Press: Place the buttered sandwiches on the hot skillet/griddle. Grill for 3-4 minutes per side, pressing down firmly with a spatula (or using the press), until the bread is golden brown and crispy and the cheese filling is completely melted. Slice in half and serve immediately.