Tomato, basil, and olives are surrounded by melted cheese in this update of a classic lunch or light dinner.
8 (1/2-ounce) slices provolone cheese
8 (1 1/2-ounce) slices sourdough bread
2 tablespoons olive spread (such as Lindsay Olivada)
16 large basil leaves
8 (1/4-inch-thick) slices tomato
How to Make It
Heat a large nonstick skillet over medium heat.
To prepare each sandwich, place 1 cheese slice on 1 bread slice. Spread 1 1/2 teaspoons olive spread over cheese. Top with 4 basil leaves, 2 tomato slices, 1 cheese slice, and 1 bread slice. Repeat procedure with remaining bread, cheese, olive spread, basil, and tomato.
Lightly coat outside of bread with cooking spray. Add 2 sandwiches to pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.
We love these- even 5 years after the recipe was printed it is still a 'go to' and few recipes have stood that test of time in our family. Amazing blend of flavors, easy enough to serve quickly and impressive enough to serve guests.
Holy cow -- this is sooooo delicious! I used a nice kalamata tapenade, some good sharp provolone....mmmm!!!! When fresh basil and tomatoes are bountiful in my garden I will eat this to my heart's content. Promise.
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