| ½ cup | mayonnaise dressing with olive oil, divided |
| ¼ cup | chopped fresh basil leaves |
| 2 tsp | finely chopped black olives |
| 8 slices | whole grain bread |
| 1 | small zucchini, thinly sliced |
| 4 slices | provolone cheese |
| 7 oz | roasted red peppers, drained and sliced |
Combine 1/4 cup 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, and peppers. 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.
Made with 
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