Makes: 4 servings
Active time: 15 minutes
Total: 15 minutes
There are something magical about a basic bread-and-tomato sandwich, but that one is even better topped together with melted provolone cheese and also tarragon-garlic mayo.
You Will Need
- 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
- 11/2 pounds), sliced 1/2 inch thick
1. Position rack in top third of oven; preheat broiler.
2. Mash garlic herb on a cutting board using the side of a chef’s cutting knife or a spoon until the paste forms. Transfer to some small bowl and combine with mayo, tarragon (or basil), juice of lemons, pepper and salt.
3. Place bread on a big baking sheet and pan until lightly toasted, one to two minutes. Turn the breads over and divide cheese amongst 4 of the pieces. Carry on broiling until the cheese is actually melted, 1 to 2 minutes.
4. Assemble sandwiches with tomato and the garlic-herb mayonnaise. Add the melted cheese loaves of bread.
Per serving: 389 calories; 20 g fat (7 g sat, 9 g mono); 23 mg cholesterol; 36 g carbohydrate; 4 g added sugars; 17 g protein; 6 g fiber; 677 mg sodium; 427 mg potassium.
Nutrition bonus: Calcium (30% daily value), Vitamin C (23% dv), Vitamin A (21% dv), Magnesium (18% dv), Folate (17% dv), Zinc (15% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 21/2 fat