Grilled provolone and roasted red pepper sandwiches

Yield: 1 Servings

Measure Ingredient
4 slices Multi-grain bread
4 slices (3/4-oz.) provolone cheese (from deli)
2 \N Roasted red bell peppers; (from 7.25-oz. jar), drained, cut into 1-inch strips
1 tablespoon Margarine or butter; softened
\N 2 sandwiches

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

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