Tomato-Provolone Sandwiches with Pesto Mayo

Tomato-Provolone Sandwiches with Pesto Mayo
Photo by Photo: Becky Luigart-Stayner

Ingredients

  • 8 (1/4-inch-thick) tomato slices
  • 5 teaspoons refrigerated pesto
  • ¼ teaspoon freshly ground black pepper
  • 1 cup arugula leaves
  • 4 (1/2-ounce) slices provolone cheese
  • 8 (1 1/2-ounce) slices sourdough bread
  • 1/8 teaspoon salt
  • + 1 more ingredients
    • 3 tablespoons organic canola mayonnaise (such as Spectrum)

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 tea...

View full recipe at My Recipes

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