It’s a blend of pecorino romano, parmigiano reggiano, and provolone. The pancetta came diced but I think there was around 50 grams of it in total.

Since it’s melted and mixed you could get away without using the imported Italian cheeses, but try to stick to blocks because the cellulose in preshredded cheese doesn’t melt quite right.

To make this, I butter one side of bread and toast it on parchment paper on the top rack of my oven under the broiler until the milk protein in the butter has started to brown and the high points of the toast are just starting to get a deep caramel color.

While the bread is in the oven, I shredded about 20 g of each cheese and tossed it together with the pancetta, oregano, basil, thyme, and black pepper.

From there, I flipped the bread over so that the unbuttered side is facing up. If you’re using good bread, the butter will have seeped through the holes to the other side. You then load all of the cheese mixture onto the untoasted side and broil for another 5 minutes or so. Finish with fresh thyme off the stem and enjoy!