One of my personal favorite lunch foods at Utah State University... and one of the only ways I will eat tomatoes.
Thick white or wheat bread
garlic butter
olive oil
balsalmic vinegar
provolone cheese
tomato slices
parmesean cheese
Butter bread. Layer 2 tomato slices on top. Drizzle with vinegar and oil. Cover with provolone cheese. Sprinkle with parmesean. Toast until cheese bubbles and edges brown. Enjoy!!
For official step by step pictured instructions check out this article from the Utah Statesman.
Go Aggies!
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