This grilled cheese sandwich will bring you a scrumptious taste of Italy! Slices of rustic Tuscan bread fried in rosemary butter embrace Parmesan marinara, crispy herb crusted bacon, tangy fried capers and Fontina and Provolone cheese.
Guanciale, or herb-cured Italian pork cheek, would be a terrific substitute for the bacon if you can find some at your local food specialty store- or online.
Sprinkle bacon slices on both sides with the herbs and place in a preheated non-stick skillet over medium high heat. Fry until crispy. Remove to paper towels to drain.
Whisk egg and water together in a small bowl, and stir in the capers. In a separate bowl combine flour and corn meal. Drain the capers, add to flour mixture and toss to coat. Heat 1/2 inch of oil over medium high heat in a small saucepan. When the oil begins to shimmer, carefully add the capers (shake off excess flour) and fry until golden- about 3-4 minutes, remove to paper towels to drain.
Pour marinara sauce in saucepan over medium heat. Add parmesan cheese, stir and continue to cook until the cheese is melted and the sauce is heated through. Remove from heat and set aside.
To make the herb butter, combine the rosemary, lemon juice, salt and melted butter in a small bowl and whisk together.
To finish the sandwiches, preheat the broiler and place a large, non-stick skillet over medium heat. Brush one side of each of the bread slices with the herb butter mixture. Place slices butter side down in the skillet and coat with a portion of the marinara sauce, and then one slice each of the fontina and provolone. When the bread is golden brown and crispy, move the slices to a baking sheet and place under the broiler. Cook until the cheese is melted and beginning to bubble. Remove from the oven and evenly add to each bottom slice, two slices bacon and half of the capers. Add the top bread slices cheese side down, slice, serve and enjoy!.