I have been trying a lot of new recipes over the last month, but none I really want to repeat. That is until I made this one. It's a keeper! Everyone liked it except Cameron but she has a cold and doesn't even know what she is tasting right now. The only change I made was to replace arugula with romaine. I am not a fan of the peppery arugula, and was still please with the sandwich. I look forward to making it for my next playdate. :)
Tomato-Provolone Sandwiches with Pesto Mayo
Yield
4 servings (serving size: 1 sandwich)
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
Preparation
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.
Nutritional Information
Calories: 329
Fat: 16.7g (sat 3.4g,mono 5.8g,poly 6.3g)
Protein: 11g
Carbohydrate: 35.7g
Fiber: 2.9g
Cholesterol: 16mg
Iron: 3.3mg
Sodium: 630mg
Calcium: 194mg
David Bonom, Cooking Light, SEPTEMBER 2009
Monday, September 14, 2009
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