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.
This was a great, quick recipe for dinner, however we made several substitutions. We used some ciabatta bread we had on hand instead of sourdough, but I think the sourdough would have been better. We also use some fresh spinach in place of the arugula and shredded mozzarella in place of the provolone. I wanted to eat two, but restrained myself. Pretty darn tasty and might try it again with the proper ingredients next time. Might even try adding some bacon... :)
We loved this recipe! Very easy and delicious weeknight dinner, quick to have on the table after work. We have made twice already and will again. I followed recipe exactly and my husband added bacon to his. Both were great.
Absolutely delicious! Easy to prepare for a quick lunch (one dish meal). The crunchiness of the toasted sourdough bread adds a great texture to the complimentary tastes of the bitter arugala, juicy acidic tomato (I used homegrown from our garden - extra yummy!), smooth provolone and herbed pesto mayo. A definite keeper & palate pleaser!