- 3 Tbsp. Napa Valley Bistro® Home Style Basil Pesto
- 3 Tbsp. mayonnaise
- 8 slices sourdough bread
- 4 slices provolone cheese
- 1 c. arugula leaves
- 8 tomato slices
- 1/4 tsp. black pepper
- 1/8 tsp. salt
- 1 Tbsp. Mezzetta® Extra Virgin Italian Olive Oil
- *Calculated ingredients may not always be as accurate as the original recipe.
Preheat the oven to 400° F.
In a small bowl combine the pesto and mayonnaise. Divide the spread evenly between the slices of bread.
Top 4 of the slices of bread with a piece of provolone, some arugula and 2 slices of tomato. Sprinkle the salt and pepper on top of the tomatoes, and place the second slice of bread on top of the sandwiches. Brush the tops of the sandwiches with the olive oil and place them on a baking sheet.
Bake for 5-10 minutes or until the bread is golden brown and the cheese has melted.
Cool the sandwiches slightly before cutting in half.