It is the same cheese. The recipe you saw we usually prepare on the grill, but it is also good in the oven, but it should be wrapped with speck, and not bacon. Bacon is a fatty cut from the stomach area of the pig, while speck is from the thigh(?) - from the prosciutto area-the rump? I can't think of the right term in english right now. Speck is a smoked salumi, and it is usually sliced very thin, and I have to say it is pretty good on these tomini. These tomini, on their own, lack all personality, which is why they have to be dressed up and cooked. I found two pics online, and am attaching them.
In the region where I live we make a lot of fonduta and polenta concia, but I also love pizzoccheri, one of my winter favorites, origin from the Valtellina area (in the Como area) it is essentially buckwheat pasta, potatoes, cabbage, garlic, fontina, bitto, parmigiano and butter! Delicious!
You definitely don't have to sell me on the wonders of melted cheese! I love it! I have actually been making pepper jack in the hopes of being able to replicate my Tilamook quesadillas from home...