In a saucepan you wanna halfway cook, on medium heat, a generous amount of pancetta in unsalted butter. Remove pancetta and turn off heat, making sure not to let the butter burn.
Beat 3 eggs with milk, salt and pepper in a bowl. Whisk really well and dunk two thick cuts of your favourite bread in, soaking up the mixture.
Gently fry the bread in the same saucepan as the pancetta butter residue until the bread is golden brown. Remove the bread and place on a plate.
Have oven preheated to 400 F. Place the two pieces of cooked bread on a cookie sheet. Now add a few thick slices of beefsteak tomatoes. Cut some nice slices off a monzarella ball and place on top of the tomatoes. Hit the tomatoes with a bit of salt and pepper. Put the half cooked pancetta on top and cover with the other slice of cooked bread. Put the sandwich in the oven for a few minutes until the cheese is melted and the pancetta is fully cooked.
Remove the sandwhich and pour a nice amount of pesto (I make my own -- easy as pie) and a bit of chive oil over the top of the sandwich. Slice diagonally and serve with sweet potato wedges.