3 tablespoons organic canola mayonnaise (such as Spectrum)
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
How to Make It
Combine mayonnaise and pesto in a bowl, stirring well.
Arrange bread 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.