Tuesday, March 02, 2010

Tomato-Provolone Sandwiches with Pesto Mayo

Tonight's dinner was REALLY quick to put together and definitely delicious. It's very similar to the Mozzarella Grilled Cheese we love so much but it was even quicker. I liked the arugula too. We would definitely make this again for a quick dinner, or even for a lunch.


Tomato-Provolone Sandwiches with Pesto Mayo
Cooking Light, September 2009

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. Preheat broiler.

2. Combine mayonnaise and pesto in a bowl, stirring well.

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.

Yield: 4 servings

1 comment:

Carrie said...

That looks delicious. I wonder how it would taste if I substituted the sourdough bread for some low-carb bread... would change the flavor for sure. I'll have to try this sometime on a day when I can splurge on some carbs.