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Grilled Provolone and Roasted Red Pepper Sandwiches
Servings 2
4 slices multi-grain bread
4 (3/4-oz) slices provolone cheese (from deli)
2 roasted red bell peppers (from 7.25-oz jar) drained, cut into 1-inch strips
1 tablespoon margarine or butter, softened
Top each of 2 bread slices with 1 cheese slice, half of bell pepper strips and another cheese slice. Top with remaining bread slices. Spread margarine on both sides of sandwiches. Heat large skillet or griddle over medium heat until hot, or to 375 F. Add sandwiches; cook 2 to 4 minutes on each side or until bread is golden brown and cheese is melted.
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