Tomato-Provolone Sandwiches with Pesto Mayo

Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Fat: 16.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 6.3g
  • Protein: 11g
  • Carbohydrate: 35.7g
  • Fiber: 2.9g
  • Cholesterol: 16mg
  • Iron: 3.3mg
  • Sodium: 630mg
  • Calcium: 194mg


  • 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


  1. 1. Preheat broiler.
  2. 2. Combine mayonnaise and pesto in a bowl, stirring well.
  3. 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.
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