Mini Provolone and Sun-dried Tomato Grilled Cheese on Ciabatta

Mini Provolone and Sundried Tomato Grilled Cheese on Ciabatta

This week I’ll be sharing two mini sandwiches perfect for Super Bowl party food. The first is a Mini Provolone and Sun-dried Tomato Grilled Cheese on Ciabatta. It’s ridiculously easy to make.  I grabbed a bottle of julienned sun-dried tomatoes in oil to experiment with, and I’m glad I did. I’ve been missing out. I love adding these to sandwiches, wraps and salads. They add a level of flavor that’s hard to beat. I left many of the amounts out of this recipe, because it’s easy to change the amount of ingredients you use. I like a lot of cheese, so I might use more than someone who is more of a bread fan.

Did you know tomatoes are Arkansas’ top vegetable crop?


  • 1 loaf ciabatta baguette
  • Provolone cheese
  • Julienned sun-dried tomatoes in oil
  • Olive oil


  1. Heat a skillet over medium heat. Meanwhile, Slice baguette into desired sandwich sizes then slice horizontally.
  2. Add desired amount of cheese and tomatoes to bread. Then, drizzle a small amount of olive oil into heated pan. Sear sandwiches on each side until cheese begins to melt.
  3. Serve immediately.