0.5 cup mayonnaise dressing with olive oil, divided best foods®
2 tablespoons oil-cured olives black finely chopped
4 slices provolone cheese
7 oz roasted peppers red drained sliced
8 slices rustic grain bread whole ( 1/)
1 small zucchini thinly sliced
Equipment
bowl
frying pan
grill pan
Directions
Combine 1/4 cup Hellmann's or Best Foods Mayonnaise Dressing with Olive Oil, basil with olives in small bowl. Evenly spread bread slices with mayonnaise mixture, then layer 4 bread slices with zucchini, provolone, peppers and bacon. Top with remaining 4 bread slices.
Spread remaining Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until sandwiches are golden brown and cheese is melted, about 4 minutes.
