Tomato, Kale and Mozzarella Sandwich With Parsley Pesto
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 15x5-inch square of focaccia, preferably whole wheat, sliced in half laterally, or 2 slices whole wheat country bread
- 1heaped tablespoon parsley pesto
- 1small roma tomato, sliced
- 3thin slices (1½ ounces) fresh mozzarella cheese
- Freshly ground pepper
- ¼cup (1 ounce) chopped seasoned blanch kale
- A drizzle of olive oil (optional)
Nutritional analysis per serving (4 servings)
129 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 297 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
- Step 1
Spread the bottom half of the focaccia or the bottom slice of bread with pesto. Top with sliced tomatoes, and top the tomatoes with the cheese. Grind some fresh pepper over the cheese. Top the cheese with chopped blanched kale and drizzle on a small amount of olive oil if desired. Top with the other half slice of focaccia or bread and press down. Wrap in plastic until ready to eat.
- The blanched kale will keep for three days in the refrigerator. The pesto will keep for one to two weeks in the refrigerator. The sandwich will be good for a half day; keep in the refrigerator or in a lunchbox.
Private Notes
Comments
I just ate this sandwich for the first time, it's definitely a keeper. Never had aromatic kale prepared like this or parsley/mint pesto. It's the perfect choice if you're looking for something new for lunch. I used country bread, and the sandwich wasn't soggy at all after four hours. The oils in the fresh herbs have changed my mind about kale. My husband just texted me and raved about his sandwich as well.
I had pesto, tomatoes, buffalo mozzarella cheese and kale, so I had to make this sandwich. Used my panini press for a few minutes to melt the cheese. Wonderful!
Oh, Martha's sandwiches are always so delicious! This time I added pine nuts in the pesto, a suggestion from a earlier post.
We sautéed the kale in a little olive oil instead of blanching, and this sandwich is delicious! We used herb focaccia — yum! Really enjoyed the parsley pesto, too.
The family loved these sandwiches I made for dinner. I used fresh tomatoes and basil from the garden. Not having kale or parsley worked out. I substituted the basil for the parsley and skipped the kale. I made basil pesto (NYT recipe), used whole wheat bread & when assembled, put the tomato sandwiches in our panini press to melt the cheese as suggested. All agreed their sandwich was excellent. Since we missed the kale, we substituted with a good garden salad to add leafy greens to our meal.
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