Tomato-Provolone Sandwiches with Pesto Mayo

Have made this many times and it is always a hit.  We add bacon sometimes.  Super easy too.

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... :)

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

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

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

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.

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!