Tomato & Provolone Sandwiches

11 Reviews
From: EatingWell Magazine July/August 2010

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 small clove garlic, finely chopped
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons chopped fresh tarragon or basil or 1 teaspoon dried
  • 1 tablespoon lemon juice
  • 1/4 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 1 1/2 pounds), sliced 1/2 inch thick


  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 389 calories; 20 g fat(7 g sat); 6 g fiber; 36 g carbohydrates; 17 g protein; 66 mcg folate; 23 mg cholesterol; 7 g sugars; 0 g added sugars; 1056 IU vitamin A; 14 mg vitamin C; 296 mg calcium; 2 mg iron; 652 mg sodium; 427 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 2 1/2 fat

Reviews 11

November 19, 2014
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By: Nikki
Tasty! Very yummy, made for a quick lunch today and will make again! Probably not filling enough on its own, next time will pair with a hearty side.
July 27, 2010
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By: EatingWell User
Tried this out for dinner this evening, and I must say, was very pleased. Like other reviewers, I used full-fat mayo rather than the reduced version. Our Wal-Mart didn't have tarragon, so I had to use basil. When I told my guy that I'd make him a tomato sandwich (and showed him the recipe), he about had a conniption. "A SANDWICH WITH NO MEAT!?" He was pleasantly surpised with the result, though, and I will no doubt be making this again. Quick, easy, and pretty darned tasty. Definitely a keeper. -Brandy