Tasty Thursday - Provolone, Basil and Onion on Italian Bread

Good Morning! I had intended on sharing the recipe for my favorite "Fay's Cream Cheese Pound Cake" today, but I had to make an unexpected trip to my parents yesterday to help them out some, so I didn't get it posted. I'll post it (along with pics) next week. Since I didn't get the cake recipe on here, I decided to share one of my favorite summertime indulgences with you instead!

I found this recipe three or four years ago in a Cottage Living Magazine - another great one that is no longer published! :o( A link to the recipe on myrecipes.com is HERE. (Note: myrecipes.com is a website with all of the recipes from Southern Living, Cottage Living, Coastal Living and some other publications. It is a great place to find delicious recipes!)

In summertime, when I have fresh basil growing in my garden, I keep a container of grilled onions in the fridge, and a loaf of sliced Italian bread on hand. This just delicious!!!

Photo from myrecipes.com website.

Provolone, Basil, and Onion on Italian Bread

(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