For some reason, I did not add provolone to my grocery list. So at the last minute I had to substitute muenster. But that’s ok, because these sandwiches were awesome! And talk about easy! The hardest thing was cutting the sourdough bread (I looked for pre-sliced sourdough at Wegman’s, but didn’t see any). Don’t leave out the arugula… it’s an essential part of the sandwich! And that pesto- man, I could eat that with a spoon.
Tomato-Provolone Sandwiches with Pesto Mayo
(Cooking Light, Sept. 2009)
Yield: 4 servings (serving size: 1 sandwich)
* 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 (I used Muenster)
* 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.
Weight Watcher Points+ value = 9 per sandwich