Tomato Kale And Mozzarella Sandwich With Parsley Pesto Recipes

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TOMATO, MOZZARELLA & PESTO PANINI RECIPE - (4.2/5)



Tomato, Mozzarella & Pesto Panini Recipe - (4.2/5) image

Provided by HeatherS

Number Of Ingredients 6

2 large ripe beefsteak tomatoes
1 (16-ounce) ball fresh mozzarella
12 slices bakery white bread, sliced 1/2-inch thick
1 cup prepared pesto
Kosher salt
Unsalted butter, at room temperature

Steps:

  • Preheat a panini grill machine. Core the tomatoes and slice the tomatoes and mozzarella 1/4-inch thick. Place the bread slices on a work surface. Spread each slice evenly with pesto. Place a layer of mozzarella (about 2 slices) on half of the bread and cover with a layer of tomato. (If the tomatoes are large, it will only be one slice.) Sprinkle the tomato with salt. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches on the panini grill for 2 to 3 minutes, until the mozzarella starts to ooze. Cut each sandwich in half. Serve warm.

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

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

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