Ingredients:
1 package baby arugula
Fresh lemons for juice
Extra virgin olive oil
8 slices Boule-shaped crusty bread, each slice cut in half, toasted and brushed with olive oil
1 pound hot Italian sausage, split, skin removed
8 ounces Fontina, sliced
2 yellow onions, thinly sliced
3-4 ounces pancetta or bacon, diced
1 cup dry white wine
Kosher salt and fresh-ground pepper to taste
Directions:
1) Grill or sauté sausage until browned. Cool and chop.
2) While sausage is cooking, sauté onions on low heat until soft.
3) Add pancetta to onions, increase heat and cook until caramelized.
4) Deglaze pan with wine as needed. Finish dry.
5) Combine sausage and onions, reheat if needed, check seasoning.
6) Mound each toast piece with sausage mixture, top with cheese.
7) Broil 1 minute if desired.
8) Serve with arugula salad dressed with fresh lemon juice, your best olive oil, salt and pepper.