Yield: 1 Servings
|4 slices||Multi-grain bread|
|4 slices||(3/4-oz.) provolone cheese (from deli)|
|2||Roasted red bell peppers; (from 7.25-oz. jar), drained, cut into 1-inch strips|
|1 tablespoon||Margarine or butter; softened|
Recipe by: Pillsbury Mealtime Solutions Prep time: 15 minutes
Top each of two bread slices with one cheese slice, half of red bell pepper strips and another cheese slice. Top with remaining bread slices. Spread margarine/butter on both sides of sandwiches.
Heat large skillet or griddle over medium heat until hot, or to 375 degrees F. Add sandwiches; cook 2 to 4 minutes on each side or until bread is golden brown and cheese is melted.
NOTE: I used sourdough bread once and light rye a different time when grilling the sandwiches; both tasted great! I've also used varying thicknesses of provolone cheese and only one slice per sandwich instead of two.
Posted to TNT Recipes Digest by Barb <markbarbian@...> on Mar 05, 1998