Tomotoes will be gone before you know it so this recipe is a wonderful "farewell" to summers greatest asset. This is a great weeknight meal with a great glass of chardonnay. (Leave the tomatoes off for the kids, unless they are like mine and like extra.)
3 tbs of canola mayonaise (preferably organic)
5 tbs refrigerated pesto
8 slices of sourdough bread
4 slices of provolone cheese
1 cup arugula leaves
8 (1/4' thick) tomato slices
1/4 tsp fresh ground pepper
1/8 tsp Kosher salt
Preheat broiler. Combine mayonaise and pesto in bowl and stir well. Arrange bread in a single layer on a baking sheet and broil for 2 minutes. Turn bread over; place 1 slice of cheese on each bread slice. Broil 1 minute until cheese starts to bubble. Spread about tsp pesto mixture over each cheesetopped bread slice. Arrange 1/2 cup arugula and 2 tomato slices over pesto mixture; sprinkle salt and pepper. Spoon remaining pesto over each slice of remaining bread slices and place over each sandwich.
No comments:
Post a Comment