Photo from myrecipes.com website.
(Makes two sandwiches in 5 minutes for prep and 4 minutes to cook!)
- 4 slices thick, country Italian bread
- tablespoon balsamic vinegar (I find this is optional)
- 8 thin slices provolone cheese
- 4 very thin slices red (or other sweet) onion
- 6 to 8 fresh basil leaves
- Freshly ground pepper
- 2 tablespoons butter (or olive oil works for me just as well!)
Brush each bread slice with a small amount of balsamic vinegar. Arrange 2 slices provolone, 2 slices of onion and several basil leaves on half of bread slices. Sprinkle with pepper and top with remaining provolone and bread slices.
Melt butter in a cast iron or nonstick pan over medium high heat. Add sandwiches to pan and cook, pressing down with back of spatula, 2 to 3 minutes on each side or until cheese melts and bread is golden brown.
(For extra flavor, grill the onions and add sliced sweet tomatoes when in season.)
Note: I take an old brick, wrap it in aluminum foil and sit it on the sandwiches to press them. This works equally well in a skillet or on a grill. If you are fortunate enough to have a panini press, you are indeed fortunate, as this sandwich would work beautifully on a panini press!
This sandwich is great any time, but in summer, with fresh picked basil and sliced sweet tomatoes, well, it's heaven!!!
I hope you enjoy this recipe! And have a gorgeous day- spring officially starts tomorrow - YIPPEEEEEEEEE!!!
Be Blessed, Becky