- Double Bonus
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
- 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
Position a rack in the upper third of the oven; preheat the broiler.
Mash the 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 the mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
Place the bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide the cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
Assemble sandwiches with the tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
389 calories; 20g total fat; 7g total saturated fat; 23mg cholesterol; 656mg sodium; 36g carbohydrates; 6g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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