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When I was planning my menu a few weeks ago, I came across these grilled cheese sandwiches in a recent issue of Fine Cooking . I was immediately on board. The most basic grilled cheese sandwich made with so-so bread and a slice or two of American cheese is pretty delicious in my book, so this amped up version was bound to be a home run.
Ingredients 1/4 cup thinly sliced red onion, separated into rings 1 14-ounce can artichoke hearts, rinsed and coarsely chopped 1 medium tomato, seeded and diced 2 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil 1 teaspoon dried oregano 1 16- to 20-inch-long baguette, preferably whole-grain 2 slices provolone cheese (about 2 ounces), halved 2 cup shredded romaine lettuce 1/4 cup sliced pepperoncini (optional)