In article >,
Cheryl > wrote:


> I decided to try something else with it since it's a huge loaf of sliced
> bread. I lightly buttered a slice, added garlic and onion powder along
> with oregano and fresh cracked black pepper. I laid onto that some torn
> slices of provolone cheese but leaving some of the bread exposed.
> Toasted in a toaster oven, and when the provolone started to almost turn
> brown, took it out and then drizzled a little bit of olive oil in
> between the cheese so it'd soak into the bread.
>
> This is a do-over. Maybe I'll experiment with fresh basil instead of
> dried oregano.

As innocuous as oregano looks in a jar, it overpowers everything that
doesn't have bold flavor. If you'd have added ham, you still wouldn't
have liked the result. Well... at least I wouldn't have. Oregano is
indispensable to me in spaghetti and pizza sauce. That's it.

leo