Grilled Cheese with Spinach and Pancetta

• Vegetable oil cooking spray
• 6 ounces pancetta, cut into 1/8-inch-thick slices
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 2 cups (8 ounces) shredded mild Cheddar
• 1 teaspoon kosher salt
• 1 tablespoon vegetable or canola oil, plus extra, as needed
• 2 packed cups coarsely chopped baby spinach
• 16 (1/3-inch-thick) slices country-style white bread

1. Put an oven rack in the center of the oven.
2. Preheat the oven to 400 degrees F.
3. Spray 2 baking sheets with cooking spray.
4. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes.
5. Drain on paper towels.
6. Cool for 5 minutes and crumble.
7. Set aside.
8. In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil.
9. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable.
10. Add the spinach and pulse until just combined.
11. Preheat a panini maker.
12. Spread the cheese mixture over 8 slices of bread.
13. Top with the crumbled pancetta.
14. Put the remaining bread slices on top.
15. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes.
16. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.

vegetable oil cooking spray, pancetta, unsalted butter, shredded monterey jack cheese, cheddar, kosher salt, vegetable, baby spinach, countrystyle

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-cheese-with-spinach-and-pancetta-recipe.html (may not work)