Pancetta (9 slices)
1 (8 oz.) package reduced fat cream cheese
1 (4 oz.) container blue cheese
1 Tbsp honey
red onion (thinly sliced)
Place pancetta slices on a baking sheet that has been lined with foil and sprayed with no-stick cooking spray. Bake at 400 for 12 minutes. Drain and cool on a stack of paper towels. If you would rather use thick bacon strips instead, bake them the same way at 425 for 15-20 minutes.
In a small bowl, mix together softened cream cheese, blue cheese, and honey until well blended. It's hard to stir, so make sure you really put your elbow into it. You will have some of this cheesy spread left over. I just wrap mine up and use it on sandwiches, bagels, and croissants for the next few days. Yum!
Spread one side of each bread slice with the cheesy spread(I lay them out 2-by-2 because you are making 9 mini-sandwiches). Lay once piece of baked pancetta and some red onion slices on 9 of the bread slices. Top with another of your cheese-spread slices of bread. Heat skillet to medium-high heat. Grill the sandwiches as you would a grilled cheese sandwich (I use Promise). I usually grill 2 at a time. When you take them out of the skillet, let them drain and cool on a stack of paper towels. The 'lids' are easy to take off and add lettuce if you want after the sandwiches are grilled.
These were originally supposed to be made using apple slices and arugula, but I didn't like the way they tasted, so I replaced the apple with pancetta. I've also used ham and turkey, which were equally as good. Just make it your own!