The only thing better than enjoying these sausage and pepper sandwiches hot and fresh is enjoying them as leftovers for a quick meal the next day (and the day after that).
Read MoreWhen you have leftover fresh basil, put it to good use making pesto for this roast beef basil pesto sandwich.
Read MoreStart to finish: 10 minutes
Impresses: 1
Ingredients
2 slices sourdough bread
1 tablespoon butter, softened
¼ cup spinach artichoke dip
2 slices provolone cheese
Method
Heat a nonstick skillet over medium-low heat.
Spread butter on one side of each slice of bread. Spread spinach dip on the opposite side of one slice and top with provolone. Place the other slice of bread on top, buttered side up.
Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.
A food magazine celebration dairy and those who make it.
