Mushroom Melt With Parsley Pesto, Kale and Arugula

By Martha Rose Shulman

Mushroom Melt With Parsley Pesto, Kale and Arugula
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
5(85)
Comments
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A vegetarian sandwich that is light on the melt and generous with the greens.

This vegetarian sandwich can be made in the oven, a toaster or in a panini grill. I use the toaster.

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Ingredients

  • 2slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally
  • 1heaped tablespoon parsley pesto (see recipe)
  • ¼cup sautéed mushrooms (see below)
  • ¾ounce Gruyère cheese, cut in thin slices (I use a cheese slicer)
  • 2 to 3tablespoons blanched kale
  • ½ounce baby arugula or wild arugula tossed with ½ teaspoon vinaigrette
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

111 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 253 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Spread the bottom slice of bread with parsley pesto. Top with the sautéed mushrooms and top the mushrooms with the kale. Lay the cheese over the kale. Place both slices of bread in a toaster oven and toast until the cheese melts, about 3 minutes. Remove from the toaster oven, top the melted cheese with the arugula, place the top slice of bread on top, press down hard, cut the sandwich in half, and serve.

Tip
  • Advance preparation: These will keep in a covered container in the refrigerator for a couple of days.

Ratings

5 out of 5
85 user ratings
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Comments

mushroom sauteeing

Where is the instructions on sautéing the mushrooms?

Tom Anichini

I suspect this link is for the sauteed mushrooms. Same author and photo. https://approvedpromo.info/recipes/1014631-sauteed-mushrooms%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

Sue

Even the meat-loving husband was enthusiastic. Any sturdy green will do for the blanching, and we used a cheese we had. I think it's reasonably flexible like that. The pesto is a must though, as is decent bread. And we added some hot honey mustard before it went on the George Forman.

Spice bliss

This was so delicious and fun to make. Might use spinach instead of kale next time. Try adding red wine vinegar while sauteing the kale. It's easier to assemble the layers if the mushrooms and kale are cut in larger pieces. Try adding lemon juice to the pesto recipe. Used a cast iron skillet for all cooking steps.

Jaimi C

If you LOVE garlic like me, don't go past 2 additional cloves in this pesto. If you don't mind getting teased about your garlic breath (yes, I brushed profusely), then go wild! It is a tasty sando, but juice may not be worth the squeeze. Probably will make again only if I have a vegetarian over that I'd like to impress.

Marisa Grassi

We just sauteed the mushrooms...love this sandwich especially on a panini maker!

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