Tomato-Provolone Sandwiches with Pesto Mayo

This was another "what do we have in the kitchen" recipe. We used our homemade pesto and the honey-oatmeal wheat bread and although it tasted great I think it would be even better on sourdough as the recipe says. Husband and I gobbled this up pretty quick so it must have been a 5 out of 5 stars and super easy to make.

Source: Cooking Light

Serves: 4

Ingredients

• 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

Directions

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.

Amount Per Serving

Calories: 329

Fat: 16.7g

Cholesterol: 16mg

Sodium: 630mg

Fiber: 2.9g

Protein: 11g