TOMATO, KALE AND MOZZARELLA SANDWICH WITH PARSLEY PESTO

Tomato, Kale and Mozzarella Sandwich With Parsley Pesto image

This sandwich is an example of how you can get more vegetables into your diet and also get away from the drab ham and cheese you've been taking to work. It's a stack of parsley pesto (see recipe), Roma tomatoes, mozzarella and blanched kale (see recipe) on focaccia.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, sandwiches, main course

Time 5m

Yield 1 sandwich

Number Of Ingredients 7

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Ingredients

1 5x5-inch square of focaccia, preferably whole wheat, sliced in half laterally, or 2 slices whole wheat country bread
1 heaped tablespoon parsley pesto (see recipe below)
1 small roma tomato, sliced
3 thin slices (1 1/2 ounces) fresh mozzarella cheese
Freshly ground pepper
1/4 cup (1 ounce) chopped blanched kale, seasoned if desired (see recipe)
A drizzle of olive oil (optional)

Steps:

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.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 263 milligrams, Sugar 1 gram