Title: Grilled Provolone and Roasted Red Pepper Sandwiches
Categories: None
Yield: 1 Servings

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

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.

2 sandwiches

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 on Mar 05,
1998