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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.  

Ingredients

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)

Directions

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

Comments

  1. Ellen Burnstein's avatar

    Ellen Burnstein

    There is no mention of the tomatoes in the recipe. I would assume you lay the cheese on the sliced tomatoes in the pan. Please correct this so I can try it and thank you.
  2. Ellen Burnstein's avatar

    Ellen Burnstein

    There is no mention of the tomatoes in the recipe. I would assume you lay the cheese on the sliced tomatoes in the pan. Please correct this so I can try it and thank you.
  3. Faye Wegman's avatar

    Faye Wegman

    Where do the tomatoes come in?
  4. Mike Hammond's avatar

    Mike Hammond

    Push gosh Ellen. Recipes are a guide line that can always be adjusted to one’s taste. No tomatoes mentioned? So. Use your ingredients that you have. Experiment. Would be my advice.

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