Open Face Provolone Cheese Melt
You already know what a tuna melt is but have you ever had a provolone melt?
It is one of my favorite all time lunches when fresh tomatoes are in season. Here’s the recipe.
- Serves 4
- 1/4 cup Extra Virgin Olive Oil plus extra as needed
- 4 slices country style bread such as semolina, cibatta, cut 1-inch thick
- 4 thick slices mild provolone cheese
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 2 tablespoons fresh thyme leaves, minced
- Black sesame seeds for sprinkling (optional)
- Heat the olive oil in a non- stick skillet; add the bread slices and brown them on each side, adding more oil as needed. Remove the slices from the pan and place them on a serving dish.
- Add the cheese slices a few slices at a time to the same skillet and allow them to just begin to melt. Transfer them with a metal spatula and place one slice on top of each bread slice.
- Sprinkle the cheese with a little red wine vinegar. Add salt and pepper to taste and sprinkle on the thyme and sesame seeds
This recipe was featured on Season Pronto! - Open Face Provolone Cheese Melt.