Beefsteak Tomato and Provolone Cheese Melt
backyardfarms.com
serves 4 Ingredients
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Preparation
Heat the olive oil in a non-stick skillet. Add the bread slices and brown the bread on one side. Flip over and top each with two tomato slices. Scatter the cheese evenly over the top of the tomatoes. Cover the pan and allow the cheese to melt over low heat.
Combine the vinegar, salt and thyme in a small bowl and set aside.
Uncover the pan and transfer the tomato melts to individual serving plates. Brush each top with the vinegar mixture and serve.
Heat the olive oil in a non-stick skillet. Add the bread slices and brown the bread on one side. Flip over and top each with two tomato slices. Scatter the cheese evenly over the top of the tomatoes. Cover the pan and allow the cheese to melt over low heat.
Combine the vinegar, salt and thyme in a small bowl and set aside.
Uncover the pan and transfer the tomato melts to individual serving plates. Brush each top with the vinegar mixture and serve.