Tomato Provolone Sandwiches With Pesto Mayo

dicentra's Note:

Cooking Light. Sept 09. I think I would do this on the George Foreman grill instead of the broiler.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 3 tablespoons organic canola mayonnaise
• 5 teaspoons refrigerated pesto sauce
• 8 slices sourdough bread
• 4 slices provolone cheese
• 1 cup arugula leaf
• 8 tomatoes, slices
• 1/4 teaspoon fresh 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.
4. Turn bread over; place 1 cheese slice on each of 4 bread slices. Broil 1 minute or until cheese is bubbly.
5. Spread about 2 teaspoons pesto mixture over each cheese-topped bread slice.
6. Arrange 1/4 cup arugula and 2 tomato slices over pesto mixture; sprinkle tomato slices evenly with pepper and salt.
7. 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.