After posting my grandma's homemade bread recipe, it was only natural that I follow that post with my favorite way to enjoy it.
Back during our university days at Utah State, Bryson and I would often meet at Hazel's Bakery in the Taggart Center to grab a Marv n' Joe. These melt-in-your-mouth open-faced sandwiches are the stuff of legend, and after we left Logan we started to go through withdrawal without our beloved snack. So naturally, we set out to recreate them in our home kitchen. During peak tomato season we enjoy these with great gusto and fanfare.
The Marv 'n' Joe
- thick slice of whole wheat bread
- sliced tomatoes
- sliced provolone cheese
- extra virgin olive oil
- balsamic vinegar
- garlic powder
- salt
- pepper
2. Brush whole wheat bread with olive oil and balsamic vinegar to taste. Layer tomatoes on slice, sprinkle with garlic powder, salt, and pepper. Place sliced provolone on top of sandwich, and place in oven.
3. Broil on pizza stone or cookie sheet until hot and cheese just starts to bubble and brown.
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