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Tomato & Provolone Sandwiches
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
1Position rack in upper third of oven; preheat broiler.
2Mash 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.
3Place 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.
4Assemble 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.