Provolone and Leek Greens on Country Sourdough

Provolone and Leek Greens on Country Sourdough

Sautéed leek tops do double-duty in these sandwiches, giving them a sweet, oniony flavor and a tender crunch.

  • 4Servings


  • 3 Tbs. melted butter, trans fat–free margarine, or olive oil, divided
  • 2 cups thinly sliced leek tops (green parts only)
  • 8 slices country sourdough bread
  • 6 oz. grated Provolone cheese
  • 2 roasted red bell peppers, halved, optional


1. Heat 1 tsp. melted butter in large skillet over medium heat. Add leeks, and season with salt, if desired. Cover, reduce heat to medium-low, and cook 7 to 10 minutes, or until tender. Set aside.

2. Brush 4 slices bread with half of remaining melted butter, and set butter side down on baking sheet. Divide Provolone among bread slices, and layer each with one-quarter of leek mixture and 1 red bell pepper half (if using). Cover with remaining bread slices. Brush sandwich tops with remaining melted butter.

3. Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more,
or until second side is browned.

Nutrition Information

  • Calories: 520
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 57 mg
  • Fat Content: 21 g
  • Fiber Content: 3 g
  • Protein Content: 22 g
  • Saturated Fat Content: 13 g
  • Sodium Content: 845 mg
  • Sugar Content: 4 g