missjunebug has been doing her best to keep her cruise groove on. She clocks serious time in her courtyard fountain-side chaise lounge, she occasionally revisits her travel pictures in her iPhoto gallery, and she eats Italian whenever possible!
A few weeks ago she came across a delicious entree at the local hospital where she volunteers that screamed ITALIANO! One of the perks for volunteering is an after-volunteer-work free lunch in the hospital cafeteria that never disappoints. The provolone, tomato, and basil sandwich on chibatta bread was outstanding! The cafeteria culinary experience inspired missjunebug to replicate it at home. Here’s are the simple steps to a delicious variation on the traditional grilled cheese sandwich.
missjunebug’s Grilled Cheese Italiano
1 Kaiser roll (or Chibatta bread) cut in half
2 slices provolone cheese
4-6 tomato slices
Fresh basil leaves
In a skillet melt a little butter and place the two halves of the roll cut side down. Press the halves down to bring to warm up the halves and bring to a golden brown.
Remove the halves and assemble the sandwich: place a slice of provolone on each half. Pile on the tomato slices on one half. Salt and pepper the tomatoes. Pile the basil on the other half and then carefully press the two halves together. Butter the top of the sandwich.
Place the sandwich back in the buttered skillet. Cover with a lid to get the provolone melting over low to medium heat. After a few minutes, remove the lid and flip the sandwich over to brown the other side and bring the provolone to melty perfection.
So put all those tomatoes to use you’ve been growing in your backyard garden! Have a little red, white, and green grilled cheese!