Ingredients
4 slices multi-grain bread (I use wheat)
4 (3/4-oz.) slices provolone cheese
2 roasted red bell peppers (from 7.25-oz. jar), drained, cut into 1-inch strips
1 tablespoon margarine or butter, softened
Directions
Top each of 2 bread slices with 1 cheese slice, half of bell pepper strips and another cheese slice. Top with remaining bread slices. Spread margarine on both sides of sandwiches.
Heat large skillet or griddle over medium heat until hot, or to 375°F. Add sandwiches; cook 2 to 4 minutes on each side or until bread is golden brown and cheese is melted.
Expert Tips
The mild, sweet flavor of roasted red peppers combines well with the slightly smoky provolone cheese.
The smooth, creamy texture of provolone cheese makes it melt well for grilled sandwiches.
For a slightly different flavor, serve the sandwiches with a creamy horseradish spread.
Be First to Comment