Ingredients
1 small clove garlic, finely chopped
1/4 cup low-fat, olive oil mayonnaise
2 tablespoons chopped fresh basil
1 tablespoon lemon juice
1/4 teaspoon freshly ground pepper
8 slices whole-grain country bread, toasted
4 slices provolone cheese (about 4 ounces)
2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick
Preparation
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, basil, lemon juice and pepper. 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.
