TRIPLE-DECKER BAKED ITALIAN CHEESE SANDWICHES

Triple-Decker Baked Italian Cheese Sandwiches image

Number Of Ingredients 7

Previous Next

8 plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil
1 teaspoon thyme leaves
2 loaves white Pullman - ends discarded, each loaf cut into 12 1/2-inch slices
1 pound sliced provolone cheese
1 pound Fontina cheese, coarsely shredded (about 5 1/2 cups)
1/2 cup freshly grated Parmigiano-Reggiano cheese

Steps:

Preheat the oven to 325°.
On a large rimmed baking sheet, toss the halved tomatoes with 2 tablespoons of the olive oil and season with kosher salt and freshly ground pepper. Bake the tomatoes cut side up for 1 1/2 hours, until soft and starting to brown.
Sprinkle with thyme leaves and bake for about 30 minutes longer until the tomatoes are very tender and slightly shriveled but still juicy. Let cool.
Increase the oven temperature to 375°.
Brush 16 bread slices with the remaining 2 tablespoons of olive oil; arrange 8 of the slices oiled side down on a large rimmed baking sheet.
Top with the provolone and the unbrushed bread slices.
Cover with the tomatoes, 4 cups of the Fontina and the remaining 8 bread slices, oiled side up. Press gently on the sandwiches and bake for about 15 minutes, until the bread is toasted and the cheese is melted.
Preheat the broiler.
Toss the remaining Fontina with the Parmigiano-Reggiano and sprinkle on the sandwiches. Broil 3 inches from the heat for about 1 minute, until the cheese is melted.
Transfer the sandwiches to plates and serve.