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| 1/2 lb |
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provolone cheese, sliced very thick, at least 1/2 inch |
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Extra-virgin olive oil, for rubbing |
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| 2 tsp |
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dried oregano |
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| 1/2 tsp |
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crushed red pepper |
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Grilled bread, for serving |
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| 1 |
Light a grill. |
| 2 |
Rub the provolone all over with olive oil. |
| 3 |
Grill the cheese over moderately high heat for about 2 minutes per side or until it starts to melt and grill marks appear. |
| 4 |
Transfer the cheese to a metal baking dish, sprinkle with the oregano and crushed red pepper and set the dish over the grill. Cook until the cheese has just started to melt and is browned on the bottom, about 5 minutes. |
| 5 |
Serve immediately with grilled bread. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| Extra-virgin olive oil, for rubbing |
| Grilled bread, for serving |
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| Amount Per Serving |
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| Calories |
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134.87 |
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| Calories From Fat (68%) |
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91.36 |
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% Daily Value |
| Total Fat 10.14g |
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16% |
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| Saturated Fat 6.47g |
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32% |
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| Cholesterol 26.04mg |
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9% |
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| Sodium 331.06mg |
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14% |
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| Potassium 63.64mg |
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2% |
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| Carbohydrates 1.22g |
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0% |
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| Dietary Fiber 0.25g |
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1% |
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| Sugar 0.00g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 0.96g |
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| Protein 9.74g |
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19% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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