Grilled Cheese and Fried Egg Sandwiches
['12 slices pancetta (Italian bacon)', '2 tablespoons butter', '4 slices sourdough bread', '8 thin slices provolone cheese', '4 large eggs', '1 small green onion, chopped', 'Parmesan cheese shavings', '12 fresh basil leaves or arugula leaves']
Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
Melt 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.
Meanwhile, 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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