Type what you have

Ingredients

• ✓ provolone cheese
• turkey sausage
• bread dough
• mozzarella cheese
• marinara sauce

Instructions

1. 1 Preheat oven to 400 degrees F. Lightly grease a sheet pan.
2. 2 Remove dough from can, cut in half, and join pieces so long sides are together. Roll the dough out into a square.
3. 3 Place provolone on top of dough. Dice sausage and sprinkle over dough. Top with shredded mozzarella. Roll up and pinch seam to seal. Slice into 8 pieces.
4. 4 Bake until golden brown, about 10 to 15 minutes. Serve with marinara dipping sauce.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ provolone cheese
• hoagie roll
• beef consomme
• water
• roast beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open hoagie rolls and lay them out on a baking sheet.
3. 3 Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth.
4. 4 Place roast beef in broth and warm for 3 minutes.
5. 5 Arrange meat on hoagie rolls and top each roll with 2 slices of provolone.
6. 6 Bake sandwiches in the preheated oven until cheese melts, about 5 minutes.
7. 7 Serve sandwiches with small bowls of warm broth for dipping.

By writergirl

Ingredients

• ✓ provolone cheese
• portobello mushroom
• onion
• balsamic vinegar
• eggplant
• tomato

Instructions

1. 1 Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is golden brown.

By JOHN KARST

Ingredients

• ✓ provolone cheese
• chicken breast
• garlic and herb marinade
• basil
• tomato
• bacon
• parmesan

Instructions

1. 1 Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Place chicken and marinade into a large resealable plastic bag. Squeeze out excess air, seal the bag, and refrigerate for 30 minutes.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 Lay opened chicken breasts on a broiler pan. Place 4 basil leaves on one half of each chicken breast. Top each with 2 to 3 tomato slices and 1 cheese slice, then fold chicken together to enclose filling. Fasten with toothpicks if needed. Wrap 3 bacon slices around each chicken breast.
4. 4 Cook in the preheated oven for 15 minutes. Turn chicken and cook for 15 minutes more. Remove from the oven, sprinkle chicken with Parmesan, and continue cooking until cheese is melted, 2 to 3 minutes.

By Jodi Hanlon

Ingredients

• ✓ provolone cheese
• butter
• parsley
• pecorino romano cheese
• garlic
• white bread
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat.
2. 2 Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl.
3. 3 Lightly coat 1 side of each bread slice with butter mixture; flip. Top 2 bread slices with provolone and mozzarella cheese; place remaining 2 bread slices, buttered-sides up on top.
4. 4 Cook on one side until golden brown, 3 to 4 minutes. Flip; cook on second side until cheese melted and golden brown, 3 to 4 minutes more. Cut sandwiches in half; serve.

By Kimberly Holland

Ingredients

• ✓ provolone cheese
• egg
• bread crumb
• chicken breast
• olive oil
• chicken broth
• asparagus

Instructions

1. 1 Whisk eggs together in a shallow bowl; add bread crumbs to a separate shallow bowl. Dip chicken into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides. Place breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
2. 2 Heat oil in a large 2-inch deep skillet over medium heat. Add chicken; brown on both sides. Add broth; arrange asparagus on top chicken and lay 1 slice cheese over asparagus on top each breast.
3. 3 Cover the skillet; cook until chicken is cooked through and no longer pink inside, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Rosanna

Ingredients

• ✓ provolone cheese
• russet potato
• olive oil
• salt
• black pepper
• bacon
• green onion

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
3. 3 Preheat an outdoor grill for medium-high heat and generously oil the grate.
4. 4 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
5. 5 Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
6. 6 Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.

By Cara

Ingredients

• ✓ provolone cheese
• breaded chicken patty
• garlic butter
• bread
• marinara sauce
• basil
• garlic salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet.
2. 2 Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise.
3. 3 Spread garlic butter onto 1 side of each bread slice.
4. 4 Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir.
5. 5 Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients.
6. 6 Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.

By Cindylee Bloomer

Ingredients

• ✓ provolone cheese
• green bell pepper
• beef steak
• olive oil
• sweet onion
• baby bella mushroom
• garlic
• montreal steak seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet. Set aside.
2. 2 Heat a large skillet over medium heat. Cook and stir steak until lightly brown, about 10 minutes. Remove from the skillet.
3. 3 Heat oil in the skillet until hot. Add onion, mushrooms, garlic, and steak seasoning; cook until tender, about 5 minutes. Return steak to the skillet; cook until warmed through, 3 to 5 minutes more.
4. 4 Divide steak mixture evenly between pepper halves; top with cheese.
5. 5 Bake in the preheated oven until cheese is golden, about 15 minutes.

By Alyshia Wesley

Ingredients

• ✓ provolone cheese
• mushroom
• onion
• green bell pepper
• roast beef
• salt
• seasoned salt
• submarine roll

Instructions

1. 1 Preheat an electric griddle according to manufacturer's instructions or a stovetop griddle over medium-high heat; lightly grease surface.
2. 2 Place mushrooms, onion, and bell pepper on half of griddle; place roast beef on other half. Cook and stir each half separately, chopping beef into smaller pieces, and seasoning with salt and seasoned salt.
3. 3 Place provolone cheese over beef when vegetables tender and beef is hot until melted. Turn off griddle. Divide cheesy beef among rolls; top with mushroom mixture.

By AUTUMNHEARTS

Ingredients

• ✓ provolone cheese
• hawaiian style marinade
• chicken breast
• cooking spray
• pineapple ring
• onion roll
• romaine lettuce
• tomato
• thousand island salad dressing

Instructions

1. 1 Pour marinade into a large resealable bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
2. 2 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 When you turn the chicken, place pineapple slices onto the grill; cook for about 2 minutes per side. Toast rolls on the grill if desired.
6. 6 Place a grilled pineapple slice onto each chicken breast, then top with provolone. Close the lid and cook until cheese is melted, about 1 minute.
7. 7 Transfer chicken breasts, pineapple rings, and cheese to bottom rolls, then top with lettuce and tomato. Spread dressing onto top rolls and place onto sandwiches.

By FoodieGeek

Ingredients

• ✓ provolone cheese
• beef chuck roast
• seasoned salt
• onion
• cooking oil
• beef consomme
• worcestershire sauce
• butter
• burger bun

Instructions

1. 1 Gather the ingredients.
2. 2 Season each side of the chuck roast with 1 teaspoon seasoning salt.
3. 3 Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
4. 4 Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side.
5. 5 Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices. Cover and cook on Low until the beef is very tender, 8 to 10 hours.
6. 6 Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
7. 7 Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
8. 8 Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.

By Bibi

Ingredients

• ✓ provolone cheese
• hoagie bun
• mayonnaise
• mustard
• roast beef
• tomato
• red onion
• salt
• pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toast rolls in a toaster or in the broiler. Place rolls on a baking sheet, cut-sides up; spread each half with mayonnaise and mustard. Layer each half with roast beef, tomato, red onion, provolone, salt, and black pepper.
3. 3 Broil in the preheated broiler until cheese is bubbly and beginning to brown, watching closely to prevent burning, 2 to 4 minutes.

By Evan

Ingredients

• ✓ provolone cheese
• cooking spray
• spaghetti
• mozzarella cheese
• alfredo sauce
• ricotta cheese
• parmesan cheese
• egg
• marinara sauce
• meatball

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until halfway cooked through, about 6 minutes. Drain.
3. 3 Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into the prepared baking dish. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
5. 5 Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

By ardomagala

Ingredients

• ✓ provolone cheese
• kalamata olive
• green olive
• basil
• garlic
• olive oil
• bread
• genoa salami
• tomato
• red onion

Instructions

1. 1 Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
2. 2 Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
3. 3 Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

By LYNNC51

Ingredients

• ✓ provolone cheese
• ground beef
• bread crumb
• onion
• egg
• garlic powder
• salt
• pepper
• ham

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt, and pepper. Pat meat mixture out onto a piece of waxed paper, and flatten to 1/2-inch thick. Lay slices of ham onto flattened meat, and top with cheese slices. Pick up the edge of the waxed paper to roll flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place loaf into a 9x5-inch loaf pan.
3. 3 Bake for 1 hour and 15 minutes in the preheated oven, or until loaf is no longer pink inside.

By BLEMBO

Ingredients

• ✓ provolone cheese
• elbow macaroni
• mozzarella cheese
• swiss cheese
• parmesan cheese
• ricotta cheese
• sour cream
• heavy cream
• parsley
• italian seasoning
• garlic salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
2. 2 In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
3. 3 Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
4. 4 Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

By Kim B

Ingredients

• ✓ provolone cheese
• avocado
• lemon juice
• butter
• onion
• chicken breast
• salt
• pepper
• hamburger bun
• mayonnaise

Instructions

1. 1 Combine sliced avocado and lemon juice in a small bowl. Add water to cover; set aside.
2. 2 Preheat an outdoor grill for high heat and lightly grease the grate.
3. 3 Heat butter in a large heavy skillet over medium-high heat. Sauté onions until browned and caramelized; set aside.
4. 4 Season chicken with salt and pepper. Place on grill and cook until no longer pink and juices run clear, about 5 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Place buns on grill just long enough to toast them.
6. 6 Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone, and avocado.

By Elisa Gale

Ingredients

• ✓ provolone cheese
• bread
• olive oil
• parmesan cheese
• basil
• oregano
• black olive
• green olive
• salami
• ham
• mozzarella cheese

Instructions

1. 1 Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
2. 2 On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

By SUZANNE

Ingredients

• ✓ provolone cheese
• roast beef
• beef consomme
• jalapeno pepper
• worcestershire sauce
• salt
• black pepper
• all-purpose flour
• hawaiian bread roll
• pepper jack cheese
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Roughly chop roast beef until crumbly.
3. 3 Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
4. 4 Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

By Cindylee Bloomer

Ingredients

• ✓ provolone cheese
• onion
• red bell pepper
• yellow bell pepper
• orange bell pepper
• olive oil
• italian seasoning
• salt
• black pepper
• sweet sausage
• bun

Instructions

1. 1 Preheat the air fryer to 350 degrees F (180 degrees C).
2. 2 Cut onions in half from root to stem; cut each half into thirds. Combine onions and bell peppers in a medium bowl. Add olive oil, Italian seasoning, salt, and pepper; toss to combine. Transfer vegetables into the air fryer basket and set the sausage links on top without touching one another.
3. 3 Air fry for 15 minutes. Turn sausages and air fry for another 10 minutes.
4. 4 Place each sausage in a bun and top with vegetables and provolone cheese.

By Bren

Ingredients

• ✓ provolone cheese
• cooking spray
• slider bun
• roast beef
• vegetable oil
• onion
• green bell pepper
• mushroom
• butter
• garlic powder
• adobo seasoning
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Slice buns in half vertically, leaving buns attached as a sheet. Peel off attached top sheet buns and set aside; place attached bottom sheet buns in the prepared dish. Layer roast beef and cheese across buns.
3. 3 Heat oil in a small skillet over medium-high heat. Add onion, bell pepper, and mushrooms; cook until soft, about 5 minutes. Spread onion mixture over beef and cheese; place top sheet buns on top.
4. 4 Combine melted butter, garlic powder, adobo seasoning, and Italian seasoning; brush on tops of buns, pouring any extra over sides.
5. 5 Bake in the preheated oven until cheese starts to melt, about 15 minutes. Separate each bun into a sandwich using a serrated knife. Serve hot.

By thedailygourmet

Ingredients

• ✓ provolone cheese
• cabbage
• vegetable oil
• apple cider vinegar
• white sugar
• adobo seasoning
• black pepper
• vegetable oil
• russet potato
• bread
• pastrami
• tomato

Instructions

1. 1 Make the coleslaw: Mix cabbage, oil, vinegar, sugar, adobo seasoning, and pepper together in a bowl until thoroughly combined. Cover and refrigerate until needed.
2. 2 Make the fries: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Peel potatoes and cut into 1/4-inch-thick fries.
3. 3 Fry potatoes in the preheated oil until golden brown and they float to the surface, 4 to 5 minutes. Drain on a paper towel-lined plate.
4. 4 Make the sandwiches: Preheat the oven to 225 degrees F (110 degrees C). Place bread slices on a baking sheet.
5. 5 Toast bread in the preheated oven until light brown, 3 to 5 minutes.
6. 6 Transfer four slices bread to a plate. Cover remaining four slices on the baking sheet with pastrami and provolone cheese. Return to the oven and cook until pastrami is hot and cheese is melted, about 5 minutes.
7. 7 Transfer sandwiches to individual plates. Top each one with French fries, coleslaw, two tomato slices, and remaining bread slices.

By tbender36

Ingredients

• ✓ provolone cheese
• hard roll
• mayonnaise
• garlic
• parmesan cheese
• olive oil
• round steak
• onion
• worcestershire sauce
• liquid smoke
• sea salt
• italian seasoning

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Split rolls open; toast them on a baking sheet in oven while preheating until desired color reached.
2. 2 Whisk mayonnaise, garlic, and Parmesan cheese together in a small bowl. Refrigerate until ready to use.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add steak and onion; season with Worcestershire sauce, liquid smoke, and sea salt. Cook and stir until steak browned and onion tender, about 10 minutes.
4. 4 Spread garlic-Parmesan mayonnaise generously on both halves toasted rolls. Divide steak and onion mixture among bottom rolls, piling high. Top each with 2 slices provolone cheese; sprinkle with Italian seasoning. Place tops on sandwiches; transfer to a baking sheet.
5. 5 Bake in the preheated oven until cheese melted, about 5 minutes.

By fotoe!78

Ingredients

• ✓ provolone cheese
• water
• butter
• chicken-flavored stuffing mix
• all-purpose flour
• egg
• bread crumb
• pecan
• salt
• black pepper
• chicken breast
• canola oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
3. 3 Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
4. 4 Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
5. 5 Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
6. 6 Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
7. 7 Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
8. 8 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Chad Hammond

Ingredients

• ✓ provolone cheese
• olive oil
• butter
• crimini mushroom
• onion
• garlic
• sirloin steak
• italian seasoning
• garlic salt
• black pepper
• water
• green bell pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
2. 2 Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
3. 3 Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
4. 4 Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
8. 8 Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

By thedailygourmet

Ingredients

• ✓ provolone cheese
• egg noodle
• butter
• onion
• all-purpose flour
• chicken broth
• milk
• salt
• pepper
• chicken breast
• broccoli
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish.
2. 2 Melt butter in a large saucepan over medium heat. Saute onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.
3. 3 Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole.
4. 4 Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.

By Silver ShadowWolf

Ingredients

• ✓ provolone cheese
• rye bread
• butter
• ground beef
• black pepper
• salt
• onion powder
• mayonnaise
• ketchup
• bacon bits
• sweet relish
• sugar
• cheddar cheese

Instructions

1. 1 Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
2. 2 Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
3. 3 Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
5. 5 Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
6. 6 Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

By Justin Lampert

Ingredients

• ✓ provolone cheese
• portobello mushroom
• balsamic vinegar
• olive oil
• garlic
• basil
• oregano
• salt
• pepper
• hamburger bun
• lettuce
• tomato
• red onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place mushroom caps, smooth side up, in a shallow dish.
3. 3 Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
4. 4 Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat.
5. 5 Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting.
6. 6 Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
7. 7 Top mushrooms with cheese.
8. 8 Continue grilling until cheese is melted, about 2 minutes.
9. 9 Serve in buns with lettuce, tomato, and red onion, or your favorite toppings. Enjoy!

By Bob Cody

Ingredients

• ✓ provolone cheese
• ground beef
• bread crumb
• egg
• parmesan cheese
• parsley
• garlic
• italian seasoning
• baguette
• olive oil
• garlic powder
• salt
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, bread crumbs, egg, Parmesan cheese, parsley, garlic, and Italian seasoning in a large bowl; mix with your hands until well combined. Shape mixture into 12 meatballs; place in a baking dish.
3. 3 Bake in the preheated oven until meatballs cooked through, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
4. 4 Meanwhile, cut baguette in half lengthwise; open like a book. Remove and discard some of the bread from the inside to make a well for the meatballs.
5. 5 Brush baguette with olive oil; season with garlic powder and salt. Place baguette on a baking sheet, opened, oiled-sides up.
6. 6 When meatballs have 5 minutes cooking time left, place baguette in the oven until lightly toasted.
7. 7 Meanwhile, warm spaghetti sauce in a saucepan over medium heat.
8. 8 Remove meatballs from the oven. Transfer meatballs to the sauce using a slotted spoon; stir gently to coat with sauce.
9. 9 Spoon meatballs and sauce into one side of baguette, nestling meatballs in the well; top with provolone cheese.
10. 10 Bake in the oven until cheese is melted, 2 to 3 minutes.
11. 11 Cool slightly, then cut into 4 sandwiches.

By BIGGUY728