Serves 4
¼ Cup EVO
4 slices country bread such as semolina, ciabatta, cut 1-inch thick
4 thick slices mild provolone cheese
2 TBS red wine vinegar
2 TBS fresh thyme leaves, minced
Salt, pepper to taste.
Serves 4
Heat olive oil medium-high non-stick skillet
Add bread slices and brown each side, adding more oil as needed.
Remove slices from pan and place on serving dish
Add cheese slices a few slices at a time to same skillet and allow JUST to melt.
Transfer with metal spatula and place slice on each bread slice
Sprinkle cheese with a little red wine vinegar, add salt and pepper to taste.
Sprinkle on Thyme
This recipe is featured on Season Pronto! - Provolone Cheese Melt.
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