MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA

Mushroom Melt With Parsley Pesto, Kale and Arugula image

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.

Provided by Martha Rose Shulman

Categories lunch, weekday, sandwiches, main course

Time 10m

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 1 gram