Mushroom Melt With Parsley Pesto, Kale and Arugula

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.

Ingredients

• 2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally
• 1 heaped tablespoon parsley pesto [ed: please link]
• ¼ cup sautéed mushrooms (see below)
• ¾ ounce Gruyère cheese, cut in thin slices (I use a cheese slicer)
• 2 to 3 tablespoons blanched kale
• ½ ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrette

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    127 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 6 grams protein; 10 milligrams cholesterol; 245 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

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.

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

About 10 minutes