On May 29, 12:17*am, "Steve Freides" > wrote:
> Cheryl wrote:
> > I picked up a loaf of pane toscano bread at the deli the other day,
> > along with some thin sliced ham and baby swiss. *For me, the toscano
> > was a bit rustic for a sandwich for me, but it is still good with the
> > ham and swiss, mayo and lettuce.
>
> > 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.
>
> In our house, the hands-down favorite kid food is what we call cheese
> toast.
>
> I use any sort of bread I've got around that's vaguely like white bread,
> e.g., sourdough is OK. *I put on a thin covering of sharp cheddar, plus
> a little garlic powder and a little fresh ground black pepper and that's
> it. *Toaster oven at 400 or 450 until it's bubbly and golden, usually
> around 3 minutes.
>
> When one of my kids has a few friends over, we've been known to go
> through most of a loaf of bread this way.

Cheesies. Yum.

JB

>
> -S-- Hide quoted text -
>
> - Show quoted text -