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Tomato & Provolone Sandwiches
There’s something magical about a simple bread-and-tomato sandwich, but this one is even better topped with melted provolone cheese and tarragon-garlic mayo.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 1 small clove garlic, finely chopped | salt | |
| 1/4 cup low-fat mayonnaise | 8 slices whole-grain country bread | |
| 2 tablespoons chopped fresh tarragon, or basil or 1 teaspoon dried | 4 slices provolone cheese, (about 4 ounces) | |
| 1 tablespoon lemon juice | 2 large or 3 medium tomatoes, (about 1 1/2 pounds), sliced 1/2 inch thick | |
| 1/4 teaspoon freshly ground pepper |
directions
Prep:
15 min
Total:
15 min (Quick)
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1
Position rack in upper third of oven; preheat broiler.
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2
Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
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3
Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
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4
Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.
nutritional information
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