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Week of 11/3/25

Provolone Melt with Roasted Red Pepper Spread
with honey-mustard green beans

Active: 30 Total: 30
Original GF Paleo Vegetarian
Provolone Melt with Roasted Red Pepper Spread

With roasted red pepper spread made earlier in the week, these simple provolone melts feature sauteed squash and fresh basil. Serve them with quick honey-mustard green beans on the side.

Dependency
Pasta with Smoky Red Pepper and Eggplant Sauce
Tags
Quick and Easy, Dependent Meal Pairs
Proteins
Cheese, Beans, white/cannellini
Cuisines
American
Save recipe
10

Ingredients

Metric
Servings:
4
Honey-Mustard Green Beans:
  • Green beans - 1 lb , trimmed
  • Shallots - 1/2 bulb , chopped
  • Oil, olive - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Vinegar, red or white wine - 1 tsp
Provolone Melt with Roasted Red Pepper Spread:
  • Summer squash - 1 lb , sliced diagonally (use any variety, like zucchini or yellow squash)
  • Sandwich rolls - 4
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Roasted Red Pepper Spread (leftover from Monday) - ~3/4 cup
  • Cheese, provolone - 4 oz , sliced
  • Basil, fresh - 12 leaves

Prep

  1. Squash / Green beans / Shallots - Prep as directed and store separately. (Can be done up to 3 days ahead)

  2. Cook green beans - Place green beans into a microwave-safe container. Sprinkle with some salt, cover with a damp paper towel, and microwave for 1 1/2 to 2 1/2 minutes, depending on thickness of beans. (Can be done up to 3 days ahead)

  3. Sandwich rolls - Halve if not pre-sliced.

  4. Beans - Drain and rinse. Mash the beans with a fork (make it as smooth or as chunky as you like), adding a splash of water if needed for a smooth consistency. Season with a bit of salt and pepper.

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Make

  1. Heat oven to 400F (204C) degrees.

  2. Heat a non-stick frying pan over medium heat. Add cooking oil and then squash. Saute until squash is tender, ~3 minutes. Season with some salt and pepper.

  3. Lay out sandwich rolls on a sheet pan. Spread both sides with roasted red pepper spread. Top with mashed beans, squash, and provolone. Bake until cheese is melted, 5 to 6 minutes.

  4. Whisk together shallots, olive oil, mustard, honey and vinegar. Toss with green beans (you can serve these warm or chilled) and season with some salt and pepper.

  5. When sandwiches come out of the oven, top with a bit of fresh black pepper and basil leaves. Serve with green beans on the side.

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