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Tomato-Provolone Sandwiches with Pesto Mayo

Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 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

Nutrition Information

  • calories 329
  • fat 16.7 g
  • satfat 3.4 g
  • monofat 5.8 g
  • polyfat 6.3 g
  • protein 11 g
  • carbohydrate 35.7 g
  • fiber 2.9 g
  • cholesterol 16 mg
  • iron 3.3 mg
  • sodium 630 mg
  • calcium 194 mg

How to Make It

  1. Preheat broiler.

  2. Combine mayonnaise and pesto in a bowl, stirring well.

  3. 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.