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

Active: 30 min Total: 30 min
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.


Provolone Melt with Roasted Red Pepper Spread:
  • Squash (any variety, like zucchini or yellow squash) - 1 lb , sliced at bias
  • Sandwich rolls - 4
  • Oil, cooking - 1 Tbsp
  • Roasted Red Pepper Spread (from Mon) - ~3/4 cup
  • Cheese, provolone - 4 oz , sliced
  • Basil, fresh - 12 leaves
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


  1. Squash / Green beans / Shallots - Prep as directed. (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.

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  1. Heat oven to 400F (204C) degrees.
  2. Heat a non-stick frying pan over medium heat. Add 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 squash and provolone. Bake until cheese is melted, 5 to 6 minutes.
  4. Whisk together shallots, oil, mustard, honey and vinegar. Toss with green beans (you can serve these warm or chilled) and season with 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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