Source: Chef Tony Baker of Montrio, Monterey, CA.

Serves: 6

Ingredients

6 thinly sliced pancetta Italian cured bacon
6 small round mini brioche
1 head finely shredded Romaine Lettuce
6 cooked & cleaned Ocean Mist Artichoke Hearts
(See Video: How to Prepare Artichokes for cooking)
6 slices finely diced bacon, cooked and drained
1 cup mayonnaise
6 slices cheddar cheese

Directions

Method:
Cook and drain diced bacon and mix with the mayonnaise. Set aside. Bake the pancetta (sliced in its rolled form to keep a round shape) until crispy. Set aside. Slice the Artichoke Hearts and lightly season with salt and pepper.

Assembly:
Have all of your ingredients ready. Cut all of the brioche in half and broil for a short time to toast.

Lay out the brioche "bottoms" to build the sandwiches all at once. Spread a generous layer of bacon mayonnaise on each half. Layer with Artichoke Heart slices and a slice of cheddar cheese. Warm slightly in the broiler. Place a generous pinch of shredded Romaine Lettuce on top of the cheese, then layer with a slice of pancetta, a small spoonful of mayonnaise and the top of the brioche, and serve.

Use a toothpick to hold the sandwich together.