Tomato Provolone Sandwiches With Pesto Mayo

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

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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.