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Provolone and Tomato Sandwich Grilled in Olive Oil

Provolone and Tomato Sandwich Grilled in Olive Oil

Provolone and Tomato Sandwich Grilled in Olive Oil

Yesterday, most of the Northeast had a snow day.  My wife, Christine and I stayed inside all day, worked on some projects and did a lot of relaxing.  It reminded me of how much I loved snow days in upstate Vermont when I was a kid.  Sometimes, one snow day would turn into two or three if there was a particularly bad blizzard.  One of my best memories of having the day off was my Mom making us something yummy.  Meatloaf, Kraft macaroni and cheese, tuna grinders or grilled cheese sandwiches.  I assure you nothing healthy was eaten, but boy oh boy they sure did taste good!  Times have changed for me and I rarely eat this way anymore, but when I do I try to make it as tasty as possible while still maintaining some semblance of health.

Here is my I made yesterday, a Mediterranean version of my Mom’s grilled cheese sandwich.  First off, I use olive oil instead of butter.  With the added oregano, this creates a flavor as delicious as butter.  With the addition of tomato, there isn’t as big a need for a lot of cheese.  This makes for a low calorie grilled sandwich that has all the flavor of my Mom’s grilled cheese sandwich with a sophisticated taste of the Mediterranean.  We served this with a simple salad with baby spinach, tomatoes, cucumbers and a dijon vinaigrette.  Thank goodness for snow days!

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