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Tomato & Provolone Sandwiches

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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. ”


    • 1 small clove garlic, finely chopped
    • ¼ cup low-fat mayonnaise
    • 2 tablespoons chopped fresh tarragon or basil or 1 teaspoon dried
    • 1 tablespoon lemon juice
    • ¼ teaspoon freshly ground pepper
    • Pinch of salt
    • 8 slices whole-grain country bread
    • 4 slices provolone cheese (about 4 ounces)
    • 2 large or 3 medium tomatoes (about 1½ pounds), sliced ½ inch thick


  • 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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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