Open Face Provolone Cheese Melt | Ciao Italia
You already know what a tuna melt is but have you ever had a provolone melt? It is one of my favorite all time lunches when fresh tomatoes are in season. Here’s the recipe.
Ingredients
- Serves 4
- 1/4 cup Extra Virgin Olive Oil plus extra as needed
- 4 slices country style bread such as semolina, cibatta, cut 1-inch thick
- 4 thick slices mild provolone cheese
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 2 tablespoons fresh thyme leaves, minced
- Black sesame seeds for sprinkling (optional)
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