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Apple Provolone Melt.

October 15, 2010 by Katie

It’s outta control cold today! It’s supposed to be summer, and I can see my breath. Not okay.

So, today for lunch, a cold sandwich just wouldn’t do. I wanted to be able to turn my oven on, even if it was just so I could warm my hands over it. Thus, this sandwich was born.

(Excuse my over-dramaticness, but it really is cold today!)

I love using fruit in cooking. Not everyone feels the same way, but I love fruit in salads, on pizza (okay, mostly just pineapple), you get the idea. It’s also why I loved Carolina’s Brie and Apple paninis she posted a few weeks ago.


1/2 granny smith apple
1/2 onion
2 mushrooms
1 tbsp Olive Oil
2 rolls/buns
Provolone Cheese
Balsamic Vinaigrette

Because of the frigid temperatures, a cold sandwich just wouldn’t do for lunch today. So, I sautéed onions, mushrooms and a granny smith apple in a bit of olive oil.

Then, put it on a onion roll (you could use what ever sort of roll you had), topped it with tomato slices, provolone cheese and a bit of balsamic vingarette.

Then, I put it open-faced under the broiler for a little cheese-melting toasted action.

Tasty lunch in under 10 minutes! More time to sit on the couch under a blanket. Success!


Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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