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We visited our supermarket bakery for a presliced Italian bread loaf.

Kathleen Lockwood, Simi Valley, California
Recipe by Southern Living January 2007

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Recipe Summary test

prep:
15 mins
cook:
6 mins
total:
21 mins
Yield:
Makes 8 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together butter and Parmesan cheese; spread on 1 side of each bread slice. Place 8 bread slices, buttered sides down, on wax paper.

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  • Layer 8 bread slices on wax paper each with 2 provolone cheese slices, and top with remaining bread slices, buttered sides up.

  • Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown and cheese melts. Cut each sandwich into fourths, and serve with marinara sauce for dipping.

Chef's Notes

Cook time is per batch.

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