Weekly Recipe: Fried Provolone Sandwiches with Fresh Tomatoes

Over the summer we will post recipes featuring fresh ingredients that we are growing on Common Good City Farm. Check back weekly to see what we are harvesting! The tomatoes are finally here in full force, and we couldn’t be more excited! Nothing tastes more like summer than a fresh-off-the-vine, perfectly ripe, juicy, tomato. Add a little salt and pepper and you can eat them like apples- they are that good! But if you are looking for a way to dress up these beauties a bit more, try this great recipe for Fried Provolone Sandwiches. The combination of crispy, warm cheese with fresh, cool, juicy tomato slices will have you hooked after just one bite, promise. Fried Provolone Sandwiches By Caroline HaysIngredients -2 slices bread (a hearty whole wheat or multigrain is my favorite, but any kind you like will work.) -1 fresh, ripe tomato -1 slice provolone cheese (or enough to cover one bread slice) -Fresh basil, chopped -Mayonnaise (optional) -Salt and pepper, to taste Instructions 1. Preheat frying pan over medium heat. 2. When pan is warm, place provolone onto frying pan and cook until bottom browns and cheese is crispy. 3. While cheese is cooking, toast slices of bread lightly and slice tomato. 4. Place cheese and tomatoes onto one slice of bread. Add a thin layer of mayonnaise to bread first, if desired. 5. Season with salt and pepper and sprinkle basil on top. Cover with remaining slice of bread and enjoy! Note: Other herbs like thyme and oregano also make great additions to this sandwich. P.S. To turn this into a vegetarian BLT (a PLT), just add lettuce!

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