Spicy Tomato Toast with Provolone

Spicy Tomato Toast with Provolone
  • 4Servings


  • 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 cloves garlic, very thinly sliced
  • 1 red jalapeno or Fresno chile pepper, finely chopped, or a fat pinch crushed red pepper
  • 3 tomatoes on the vine, sliced
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 2 eggs
  • 1/4 cup whole milk
  • 1 1/2 cups (1/3-lb. chunk) shredded sharp provolone
  • A few handfuls arugula or baby kale
  • 1/2 lemon, juiced (about 1 tbsp.)
  • EVOO, for drizzling


Position a rack in the upper third of the oven; preheat to 425 degrees .

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. Add the scallions, garlic and chile; stir until the mixture softens, about 2 minutes. Scatter the scallion mixture evenly over the bread; top with an even layer of sliced tomatoes. Season with the oregano, salt and pepper. Top the tomatoes with remaining bread to form sandwiches that are arranged tightly together like a Sicilian pizza.

In a small bowl, beat the eggs and milk; season. Pour the egg mixture evenly over the bread. Top with the provolone. Bake the sandwiches until golden and heated through, 18 to 20 minutes.

In a medium bowl, toss the greens with the lemon juice and EVOO; season. Serve the sandwiches with the greens.