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Tomato Provolone Sandwiches With Pesto Mayo

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“Cooking Light. Sept 09. I think I would do this on the George Foreman grill instead of the broiler.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Combine mayonnaise and pesto in a bowl, stirring well.
  3. Arrange bread in a single layer on a baking sheet. Broil bread 2 minutes or until toasted.
  4. Turn bread over; place 1 cheese slice on each of 4 bread slices. Broil 1 minute or until cheese is bubbly.
  5. Spread about 2 teaspoons pesto mixture over each cheese-topped bread slice.
  6. Arrange 1/4 cup arugula and 2 tomato slices over pesto mixture; sprinkle tomato slices evenly with pepper and salt.
  7. Spread about 1 1/2 teaspoons of remaining pesto mixture evenly over one side of each remaining bread slice; place 1 slice, pesto-side down, on top of each sandwich.

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