Tomato-Provolone Sandwiches with Pesto Mayo

From Cooking Light, September 2009

Tomato-Provolone Sandwiches with Pesto Mayo

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons organic canola mayonnaise

  • 5

    teaspoons refrigerated pesto

  • 8

    (1½-ounce) slices sourdough bread

  • 4

    (½-ounce) slices provolone cheese

  • 1

    cup arugula leaves

  • 8

    (¼-inch thick) tomato slices

  • ¼

    teaspoon freshly ground black pepper

  • teaspoon salt


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.


Facebook Conversations