Name: Grilled Provolone and Roasted Red Pepper Sandwiches
Ingredients: 4 sl Multi-grain bread; 4 sl (3/4-oz.) provolone cheese (from deli); 2 Roasted red bell peppers; (from 7.25-oz. jar), drained, cut into 1-inch strips; 1 tb Margarine or butter; softened; 2 sandwiches

No Excuse Sunday: Cots will be placed in the foyer for those who say, “Sunday is my only day to sleep in.” We have steel helmets for those who say, “The roof would cave in if I ever came to church.” Blankets will be furnished for those who think the church is too cold, and fans for those who say it is too hot. We have hearing aids for those who say, “The preacher speaks too softly,” and cotton balls for those who say, “He preaches too loudly.” Score cards will be available for those who wish to list the hypocrites present. Some relatives will be in attendance for those who like to go visiting on Sundays. There will be TV dinners for those who can’t go to church and cook dinner also. One section will be devoted to trees and grass for those who like to worship God in nature. Finally, the sanctuary will be decorated with Christmas poinsettias and Easter lilies for those who have never seen the church without them.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

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

INSTRUCTIONS

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@EOSinc.com> on Mar 05,
1998

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