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Playing Tomato Toast with Provolone


  • Softened butter for greasing pan
  • 8 slices good quality whole wheat bread, crusts trimmed
  • 2 tablespoons olive oil
  • 6 scallions, whites and greens thinly sliced on an angle
  • 4 garlic cloves
  • 1 red jalapeño or fresno chile pepper, finely chopped or a fat pinch crushed red pepper
  • 1 teaspoon, dried oregano
  • Salt and pepper
  • 3 tomatoes on the vine, sliced
  • 2 eggs
  • 1/4 cup whole milk
  • 1 1/2 cups shredded sharp provolone
  • A few handfuls arugula or baby kale
  • 1/2 lemon juice
  • Olive oil, for drizzling


Preheat oven to 425°F and position a rack in the upper third of the oven.

Grease a small, rimmed baking sheet liberally with butter. Place 4 slices of bread on the baking sheet, arranging them next to each other to form a large square.

In a medium skillet, heat the olive oil, two turns of the pan, over medium heat. Add scallions, garlic and chile; stir until the mixture softens, about 2 minutes. Scatter the scallion mixture evenly over the bread slices; top with the oregano, salt and pepper. Top with the tomato slices then the remaining bread to form sandwiches that are arranged tightly together like a Sicilian pizza.

In a small bowl, beat the eggs with milk; season. Pour the egg mixture evenly over the bread. Top with the provolone and bake the sandwiches until golden and heated through, 18-20 minutes.

In a medium bowl, toss the greens with lemon juice and olive oil; season. Serve the sandwiches with the greens alongside.