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Grilled Provolone and Roasted Red Pepper Sandwiches

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“For a different variation on this sandwich, serve them with a creamy horseradish spread.”
READY IN:
12mins
YIELD:
2 sandwiches
UNITS:
US

Ingredients Nutrition

  • 4 slices multi grain bread
  • 4 slices provolone cheese
  • 2 roasted red peppers, drained and cut into 1-inch strips
  • 1 tablespoon margarine or 1 tablespoon butter, softened

Directions

  1. Top each of 2 bread slices with 1 cheese slice, half of bell pepper strips and another cheese slice. Top with remaining bread slices.
  2. Spread margarine on both sides of sandwiches.
  3. Heat large skillet or griddle over medium heat until hot, or to 375*.
  4. Add sandwiches, cook 2 to 4 minutes on each side or until bread is golden brown and cheese is melted.

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