Toasted Tomato & Provolone Sandwiches with Basil Aioli

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Simple, fast, and delicious. This sandwich is best in the late summer when big, fat homegrown tomatoes are overflowing on your kitchen counters, BUT if you find a couple of beauties in your grocer’s produce section any time of year, grab those babies, a package of provolone cheese, and a loaf of your favorite bread. Oh, and don’t forget the fresh basil like I did. Dried tastes great, too, but fresh is fresh and fresh is always better. 🙂

These particular sandwiches only had one piece of cheese on each, but it’s much, much better with two.

toasted-tomato-provolone-with-basil-aioli-culinary-craftiness

Toasted Tomato & Provolone Sandwiches with Basil Aioli

1/4 cup mayonnaise
1 small bunch fresh basil, finely chopped or 1 heaping teaspoon dried basil
1 tablespoon lemon juice
1 tsp. minced garlic or 1/2 teaspoon garlic powder
Pinch of salt & a dash or two of pepper
8 slices of your favorite bread
8 slices provolone cheese (2 for each sandwich)
2 large tomatoes, sliced 1/2 inch thick
Fresh baby spinach

Put the rack in upper third of the oven and preheat the broiler.

In a small bowl, combine mayo, garlic, basil, lemon, salt and pepper.

Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes.

Turn the bread over and place two slices of provolone on two of the four slices of bread.

Continue broiling until the cheese is melted and the other two pieces of bread are lightly toasted, 1 to 2 minutes. Watch closely, don’t burn them!

Assemble sandwiches with tomato (lightly salt if desired), fresh spinach leaves, and the mayo spread.

Repeat with the last 4 slices of bread.

Cut in half, or not. Take a big bite.😋

The nutrition information is based on a regular white bread, regular mayonnaise, and two slices of cheese. Using reduced fat or fat-free mayo, light bread, and one slice of cheese would put it in the healthier category. 🙂

Nutrition Information
Serving size: 1 Sandwich; Calories: 460.2 Fat: 27.0g Saturated fat: 11.6g Carbohydrates: 32.9g Sugar: 4.5g Sodium: 958.0mg Fiber: 2.7g Protein: 20.9g Cholesterol: 42.9mg; Potassium 222.1 mg; Vitamin A 39.5 %; Calcium 57.4 %; Phosphorus 34.7 %; Riboflavin 22.6 %; Selenium 27.1 %

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Toasted Tomato & Provolone Sandwiches with Basil Aioli

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Toasted Tomato & Provolone Sandwiches with Basil Aioli

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 1/4 cup mayonnaise
  • 1 small bunch fresh basil, finely chopped or 1 heaping teaspoon dried basil
  • 1 tablespoon lemon juice
  • 1 tsp. minced garlic or 1/2 teaspoon garlic powder
  • Pinch of salt & a dash or two of pepper
  • 8 slices of your favorite bread
  • 8 slices provolone cheese (2 for each sandwich)
  • 2 large tomatoes, sliced 1/2 inch thick
  • Fresh baby spinach

Instructions

  1. Put the rack in upper third of the oven and preheat the broiler.
  2. In a small bowl, combine mayo, garlic, basil, lemon, salt and pepper.
  3. Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes.
  4. Turn the bread over and place two slices of provolone on two of the four slices of bread.
  5. Continue broiling until the cheese is melted and the other two pieces of bread are lightly toasted, 1 to 2 minutes. Watch closely, don't burn them!
  6. Assemble sandwiches with tomato (lightly salt if desired), fresh spinach leaves, and the mayo spread.
  7. Repeat with the last 4 slices of bread.

Notes

Serving size: 1 Sandwich; Calories: 460.2 Fat: 27.0g Saturated fat: 11.6g Carbohydrates: 32.9g Sugar: 4.5g Sodium: 958.0mg Fiber: 2.7g Protein: 20.9g Cholesterol: 42.9mg; Potassium 222.1 mg; Vitamin A 39.5 %; Calcium 57.4 %; Phosphorus 34.7 %; Riboflavin 22.6 %; Selenium 27.1 %

https://culinarycraftiness.com/toasted-tomato-provolone-sandwiches-with-basil-aioli/

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