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.