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Tomato & Provolone Sandwiches

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings
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
Tomato & Provolone Sandwiches Recipe at
Position rack in upper third of oven; preheat broiler.

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.

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.

Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Nutrition Facts per Serving
Yield:   4 servings
Calories: 389
Fat. Total: 20g
Protein: 17g
Carbohydrates, Total: 36g
Fat, Saturated: 7g
Fiber: 6g
Cholesterol: 23mg
Sodium: 656mg
% Cal. from Fat: 46%
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