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Tomato-Provolone Sandwiches with Pesto Mayo

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From Cooking Light, September 2009

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Ingredients

  • 3 tablespoons organic canola mayonnaise
  • 5 teaspoons refrigerated pesto
  • 8 (1 1/2-ounce) slices sourdough bread
  • 4 (1/2-ounce) slices provolone cheese
  • 1 cup arugula leaves
  • 8 (1/4-inch thick) tomato slices
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt

Details

Servings 4

Preparation

Step 1

1. Preheat broiler.
2. Combine mayonnaise and pesto in a bowl, stirring well.
3. Arrange brad in a single layer on a baking sheet. Broil bread 2 minutes or until toasted. Turn bread over; place 1 cheese slice on each of 4 bread slices. Broil 1 minute or until cheese is bubbly. Spread about 2 teaspoons pesto mixture over each cheese-topped bread slice. Arrange 1/4 cup arugula and 2 tomato slices over pesto mixture; sprinkle tomato slices evenly with pepper and salt. Spread about 1 1/2 teaspoons of remaining pesto mixture evenly over one side of each remaining bread slice; place 1 slice, pesto-side down, on top of each sandwich.

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