Prep 10 mins
Cook 5 mins
From George Foreman. Would be great with fresh oregano!! Added some fresh basil and instead of the tablespoons of olive oil, used a spray bottle to save a few calories!! :)
- 12 inch baguette
- 29.58 ml olive oil
- 1.23 ml dried oregano
- 1.23 ml garlic powder
- 170.09 g provolone cheese, thinly sliced
- 2 beefsteak tomatoes, sliced
- salt and pepper
- Use a serrated knife to slice off the domed top of the baguette, removing just a half inch or so (either discard, or butter and then toast on the grill, cut into cubes, and toss into a salad). Then slice the baguette in half horizontally.
- Combine the olive oil, oregano and garlic powder in a small bowl. Drizzle the mixture over both baguette halves.
- Preheat the grill to medium.
- Arrange half the cheese slices over the bottom half of the baguette, followed by the tomato slices. Sprinkle with the salt and pepper, then add the remaining provolone. Top with the remaining baguette half.
- Grill the sandwiches for about 3 minutes, until the cheese melts. Cut the sandwich into 4 pieces and serve immediately.
Family Favorite Very easy to make I added portabella mushrooms
Good lord this is delicious. I have actually made this twice now and just got around to reviewing it. The first time I made it as written and it was amazing. The second time I needed to use up some stuff so I made a couple of changes. Instead of the olive oil and what not I used some pesto and I added some grilled zucchini that was left over from the night before. It was to die for! Even with the pesto and zucchini it was still light tasting but filling. I want to go get more bread and provolne and make it again! lol
Yummm. I think that Reds is going to become my Sandwich Go To Lady! This is a great lunch made with beautifully ripe tomatoe's. The oil, garlic and oregano are the perfect touch. I used sourdough and pan grilled mine. Marvelous!