Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield:
4 servings (serving size: 1 sandwich)
Nutritional 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
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
Preparation
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.
September 2009
