This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Tomato Toast with Provolone
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
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 garlic cloves
1 red jalapeño or fresno chile pepper, finely chopped or a fat pinch crushed red pepper
1 teaspoon, dried oregano
Salt and pepper
3 tomatoes on the vine, sliced
2 eggs
1/4 cup whole milk
1 1/2 cups shredded sharp provolone
A few handfuls arugula or baby kale
1/2 lemon juice
Olive oil, for drizzling
Preparation
Preheat oven to 425°F and position a rack in the upper third of the oven.
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 heat. Add scallions, garlic and chile; stir until the mixture softens, about 2 minutes. Scatter the scallion mixture evenly over the bread slices; top with the oregano, salt and pepper. Top with the tomato slices then the remaining bread to form sandwiches that are arranged tightly together like a Sicilian pizza.
In a small bowl, beat the eggs with milk; season. Pour the egg mixture evenly over the bread. Top with the provolone and bake the sandwiches until golden and heated through, 18-20 minutes.
In a medium bowl, toss the greens with lemon juice and olive oil; season. Serve the sandwiches with the greens alongside.
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.