Tomato Provolone Sandwich with Garlic Basil Mayonnaise

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I love a good sandwich!  Really, I do.  I could eat one every day.

I'm always on the look out for a tasty combination and am very happy with the following.  The garlic basil mayonnaise has a nice tang and pairs beautifully with the cheese and tomato.

It was also fun since I was able to pick the tomatoes and basil from my garden for this.  There is just something wonderful about preparing food that has grown in your own yard!

Tomato Provolone Sandwich
with Garlic Basil Mayonnaise

This recipe is adapted from the Tomato and Provolone Sandwich featured in the July/August issue of Eating Well Magazine.

For the Mayonnaise

1 garlic clove, minced
2 Tablespoons chopped fresh basil, or 1 teaspoon dried
1 Tablespoon lemon juice
1/3 cup mayonnaise (Delouis Fils, Hain or homemade)
1/4 teaspoon pepper
Pinch of salt

Mix all of the above ingredients together until smooth.  Try to use fresh basil if possible – it is sooo good this way!

For the Sandwich

8 slices of good sandwich bread.
(I used Grandma's sourdough for the above pictured sandwich, but I generally recommend whole wheat.)
Provolone cheese, sliced
Fontina cheese, sliced (optional)
2 large tomatoes, sliced

Spread four slices of bread with the mayonnaise. Top with cheese and tomato slices.

Place remaining bread on top of filling to make a sandwich.  Toast in a Panini Pressor sandwich maker.  Be sure to use some butter to grease the Panini press first! (Eating Well magazine may not approve, but your taste buds will, as will your body.  Butter is not bad…more on this later.)

If you don't have a Panini press, the bread could be toasted under the broiler until lightly browned, then turn over 4 pieces and top with the cheese, then toast for 1 to 2 minutes, until cheese is melted. (Be sure to keep a close eye on your bread, I have burnt too many pieces to count under the broiler!)  Spread the other pieces of bread with the mayonnaise and tomato and top with the toasted cheese bread slices.


What are your favorite Sandwich combinations?

This recipe is linked to Tuesday Twister at GNOWFGLINS.  Hop on over there to add yours and read what others are cooking up in their kitchens this week.

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  1. This looks absolutely delicious. This is my first time to your blog…which I found through the blogger challenge. I must say that your blog is delightful. I look forward to reading more!

  2. this sandwich reminds me of the time Ash and I went to visit my grandparents. We all went to watch my cousin play footy, it was cold so we drove the car up to the fence and watched from there. Grandma had a thermos of instant coffee, a tub of her famous yo-yos and another tub of sandwiches (crusts off lol), half Vegemite and half tomato and cheese.
    Hating Vegemite Ash had the tomato and cheese, he said it tasted interesting and Grandma admitted to not rinsing the board after chopping garlic so the tomato had picked up the flavour but he really liked it and I had totally forgotten about it.
    Thanks for the inspiration I have such a hard time of spicing up lunches particularly on the weekends and I don’t know why.
    Also congrats on the growing number reading your blog, you’re a great encouragement!
    God bless.

    1. So Ash doesn’t like vegemite, huh? My husband got tricked into slathering a bunch of vegemite onto bread once…needless to say, he doesn’t like it either!

      It is funny how a little bit of garlic can make a sandwich taste good. I love to find little extras that make basic meals different.

      Thanks so much for your comment and your encouragement. I appreciate it very much!