Open-Faced Tomato Grilled Cheese
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1/2 baguette, halved lengthwise
- 1 large clove garlic, halved
- 1 medium tomato, halved and sliced 1/4 inch thick
- 1/4 pound sliced provolone cheese
- Preheat a grill to medium high.
- Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl.
- Brush the cut sides of the baguette with some of the flavored oil.
- Grill cut-side down until toasted, about 4 minutes.
- Rub the grilled sides of the baguette with the garlic.
- Top with the tomato slices, season with salt and cover with the provolone.
- Grill, covered, until the cheese melts, 3 to 5 minutes.
- Drizzle with the remaining flavored oil and season with salt.
- Cut into pieces.
- Photograph by Con Poulos
extravirgin olive oil, fresh oregano, red pepper, kosher salt, baguette, clove garlic, tomato, provolone cheese
Taken from www.foodnetwork.com/recipes/food-network-kitchens/open-faced-tomato-grilled-cheese-recipe.html (may not work)