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.

Tomato & Provolone Sandwiches

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    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.

    • 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.

    • 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.

    • 4

      Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.

    nutritional information

    Calories:
    389
    Fiber:
    6 g
    Fat:
    20 g
    Saturated Fat:
    7 g
    Carbohydrates:
    36 g
    Protein:
    17 g
    Sodium:
    656 mg
    Monounsaturated Fat:
    9 g
    Exchanges:
    2 starch, 1 vegetable, 1 high-fat meat, 2 1/2 fat
    Cholesterol:
    23 g
    Carbohydrate Servings:
    2
    Potassium:
    428 mg
    Nutrition Bonus:
    Nutrition bonus: Calcium (30% daily value), Vitamin C (23% dv), Vitamin A (21% dv), Magnesium (18% dv), Folate (17% dv), Zinc (15% dv).
    Added Sugars:
    0 g
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