Mushroom Melt With Parsley Pesto, Kale and Arugula

5.0(93)

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.

by Martha Rose Shulman

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Lunch, Weeknight, Sandwiches, Main Course

Servings

—

Total time

10 min

Calories / serving

111 kcal

Ingredients (6)

2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterallyfocaccia
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 kalekale
1/2 ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrettearugula

Instructions (1 steps)

01Spread 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.

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Not rich — missing servings, total time, or calories.