I saw something like this dish a while back on a foodie blog. That recipe had pumpernickel pizza dough and bacon, so mine is a tad different but good enough for the kids to eat it :)
Wash these little babies off and pick off the outside leaves that look a little limp. I use a mandolin to get the slices thin enough, but you can use a knife. I used the 1/4" setting to slice up the whole container. Watch your fingers!
Heat up the pancetta in a medium heated pan. No need to add oil...there is plenty in the meat already! Brown it on both sides for just a minute or two. Because the meat is very thing, it only takes a short amount of time.
While the meat is browning, set up an ungreased cookie sheet with slices of rye/pumpernickel bread with thinly sliced fresh (the really soft kind) mozzerella cheese.
No need to add any oil to the pan, just use the drippings from the pancetta! Cook the slices for about two minutes, stirring most of the time.
Top the cheese with a slice or two of pancetta and cooked sprouts.
Bake in a 350 degree oven for about 5 minutes or until the cheese has melted. Enjoy!
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