| 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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