In a small mixing bowl, combine almond butter, honey and ricotta. Set aside.
Cook the pancetta until crisp.
Lay out the slices of bread and spread butter on one side of each piece. Flip the bread, and on the non-buttered side spread the ricotta/almond butter mixture, followed by jam then pancetta.
Close the sandwich and move to a preheated pan on low to medium heat.
Cook for approximately 90 seconds, pressing down lightly with a spatula. Flip and repeat until the bread is golden brown. Remove, cut and serve.