8 slices bacon, coarsely chopped
4 ciabatta rolls, cut in half horizontally, or use any type of Italian bread
2 tablespoons olive oil
12 ounces Crescenza, drained if watery, and cut into 1⁄4-inch-thick slices (or substitute mozzarella)
2 canned chiles, cut into 1⁄2-inch-wide strips
4 large slices tomato, 1⁄4 inch thick
4 ounces goat cheese, crumbled into pea-sized pieces

Cook the bacon in a large nonstick pan until crispy.
Drain on a paper towel. Wipe the inside of the
skillet with a paper towel, but don’t wash it.

Take out the center doughy part of each roll to
create a well. Brush the outside of each roll with
the oil. Place the four bottom pieces on your work
surface, oiled side down. Distribute the Crescenza
evenly over these bottom pieces, followed by the
bacon, chiles, tomato, and goat cheese. Place the
remaining four pieces of bread on top, oiled side up.

Heat your skillet over medium heat for 2 minutes.
Arrange the sandwiches in the skillet (in batches
if necessary) and press fi rmly with a spatula to
fl atten them slightly. Cover and cook for 3 to 4
minutes, or until the undersides are golden brown
in places and the Crescenza has begun to melt.
Turn with the spatula, pressing very firmly. Cover,
and cook for 2 to 3 minutes, or until the undersides
are golden brown in places. Turn the sandwiches
again, press with the spatula, and cook for 30
seconds to 1 minute, or until the cheese has melted
completely. Eat.