Provolone and Leek Greens on Country Sourdough

• 3 Tbs. melted butter, trans fatfree margarine, or olive oil, divided
• 2 cups thinly sliced leek tops (green parts only)
• 8 slices country sourdough bread
• 6 oz. grated Provolone cheese
• 2 roasted red bell peppers, halved, optional

1. Heat 1 tsp.
2. melted butter in large skillet over medium heat.
3. Add leeks, and season with salt, if desired.
4. Cover, reduce heat to medium-low, and cook 7 to 10 minutes, or until tender.
5. Set aside.
6. Brush 4 slices bread with half of remaining melted butter, and set butter side down on baking sheet.
7. Divide Provolone among bread slices, and layer each with one-quarter of leek mixture and 1 red bell pepper half (if using).
8. Cover with remaining bread slices.
9. Brush sandwich tops with remaining melted butter.
10. Heat large skillet or griddle over medium-low heat.
11. Cook sandwiches in skillet 4 minutes, or until browned and crisp.
12. Flip, and cook 3 minutes more,
13. or until second side is browned.

butter, tops, country sourdough bread, provolone cheese, red bell peppers

Taken from www.vegetariantimes.com/recipe/provolone-and-leek-greens-on-country-sourdough/ (may not work)