There’s something magical about a simple bread-and-tomato sandwich, but
this one is even better topped with melted provolone cheese and
Makes 4 servings
Active Time: Total Time:
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 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
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.
20 g fat
( 7 g sat , 9 g mono
23 mg cholesterol; 36 g carbohydrates; 4 g added sugars; 17 g protein; 6 g fiber; 656 mg sodium; 428 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, 2 1/2 fat.