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

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

329 calories; fat 16.7g; saturated fat 3.4g; mono fat 5.8g; poly fat 6.3g; protein 11g; carbohydrates 35.7g; fiber 2.9g; cholesterol 16mg; iron 3.3mg; sodium 630mg; calcium 194mg.