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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  • 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

Preparation

  • 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.
January 14, 2013
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By: EatingWell User
I bought Sara Lee Whole-Wheat Honey bread instead. I'd never used tarragon before and wasn't sure how it would taste, so I used both basil and tarragon on my sandwich and it was wonderful. I'm not even much of a tomato person, but this was awesome!
August 12, 2010
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By: EatingWell User
MMM! this is sooo good! deffinately a delicious way to stay on track! ~alisha MA.
August 09, 2010
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By: EatingWell User
Sounds great! I'm going to do mine in my panini press! And I'll get my kids to eat it by telling them it's fancy grilled cheese!
August 05, 2010
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By: EatingWell User
This sounds great, but you might try putting the tomatoes on the bread under the cheese for another great taste sensation.
July 28, 2010
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By: cathlinberreth01
I used regular mayo as well! This is SO EASY! I used fresh local tomatoes-Cherokee purple I think-and fresh French tarragon from my garden. It was a heavenly combination! The only thing to top it would be using fresh homemade bread like the comment above. That would take it BEYOND heavenly...
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
July 15, 2010
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By: EatingWell User
We loved this! A tomato is a fruit as it has seeds.
July 15, 2010
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By: fairydragonstar
Loved this...used tarragon in the mayo..I also used regular mayo and the flavor was wonderful served this with the crab bisque from the same issue and the 2 made a wonderful pair...very light and good when the heat makes your appetite dry up