Grilled Cheese and Fried Egg Sandwiches

• 12 slices pancetta (Italian bacon)pancetta
• 2 tablespoons butterbutter
• 4 slices sourdough breadsourdough-bread
• 8 thin slices provolone cheese
• 4 large eggsegg
• 1 small green onion, choppedscallion
• Parmesan cheese shavingsparmesan
• 12 fresh basil leaves or arugula leavesbasil

1. 01Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
2. 02Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
3. 03Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.

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