Pre-heat a skillet over medium-high heat. Cook the pancetta slices until they are light brown on both sides - about 2 to 3 minutes per side. Transfer the cooked pancetta to a paper towel lined plate – it will get crispy as it cools.

Using a food processor, combine the mayonnaise, basil and lemon juice, processing until smooth. Drizzle in a little olive oil (about 1 to 2 teaspoonand season with salt and freshly ground black pepper to taste.

Pre-heat a panini maker or stovetop grill pan.

Spread some of the basil mayonnaise on one side of the spinach tortillas. Top with the Fontina cheese, covering the entire tortilla. Place some spinach on one half of each tortilla and then top with 2 or 3 slices of tomato. (If the tomatoes are large, cut the slices in half.) Place 4 slices of the cooked pancetta on top of the tomato and then fold the other side of the tortilla over the pancetta.

Brush the panini maker or grill pan lightly with some olive oil. Place the stuffed tortilla on the grill and brush the top with a little more olive oil. Cook until the paninis are lightly browned and the cheese has melted. If you are using a grill pan, place a weighted press or frying pan on top of the tortilla and flip the tortilla once the bottom has browned.

Cut the Italian “BLT” Paninis in half and serve immediately.