Ingredient Amount / Notes
Sourdough or Texas toast 4 large slices, halved
Butter 4 tbsp, room temperature
Garlic 1–2 cloves, pressed
Heirloom or Beefsteak tomatoes 8 large slices (2–4 tomatoes, depending on size)
Olive oil 2 tsp
Balsamic vinegar 1 tsp
Salt and pepper To taste
Smoked provolone cheese 8 slices
Shaved Parmesan cheese 2–4 oz, to taste
Optional fresh herbs Thyme, parsley, or basil for garnish
👨🍳 Preparation
1. Toast the Bread
Lightly toast the bread on the lowest toaster setting for extra crunch.
2. Make Garlic Butter
Mix softened butter with pressed garlic.
Spread generously on each slice of toasted bread.
3. Assemble the Sandwiches
Top each slice with a tomato.
Drizzle with olive oil and balsamic vinegar.
Season with salt and pepper.
Sprinkle with Parmesan, then lay a slice of provolone on top.
4. Broil to Perfection
Preheat oven to low broil.
Place sandwiches on a baking sheet.
Broil for 4–7 minutes, until cheese is melted, golden, and bubbling.
5. Garnish and Serve
Top with fresh herbs if desired.
Serve immediately while hot and melty.
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