Tomato-Provolone Sandwiches with Pesto Mayo
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
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Preheat broiler.
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Combine mayonnaise and pesto in a bowl, stirring well.
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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.
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