Tomato-Provolone Sandwiches with Pesto Mayo

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!

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.

This was very tasty and super easy. I made it for my Cooking Light group and it was well received. I will definitely keep this one when looking for something tasty and quick.

This is a great sandwich for entertaining during lunch. Make sure you broil on low.

This is amazing. Love it! I used mixed baby greens and added turkey. A keeper!

Yum! Cheesy, gooey, very flavorful, and very satisfying. Served mine with tomato soup on a windy, cold, wet Spring night.

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... :)